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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Seafood / Number of Servings: 4 |
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Directions: Combine Mustard & 1 T. Water Into A Small Bowl. Stir Well. Add Yogurt,
Mayonnaise, Chili Sauce, Paprika & Water. Stir Well. Cover & Chill. Bring 3
C. Water To Boil in A Large Saucepan. Add Shrimp. Reduce Heat & Cook 3
Min. Drain Well; Rinse With Cold Water. Chill. Peel & Devein Shrimp; Set
Aside.
Snap Off Tough Ends Of Asparagus. Remove Scales. Cover & Cook in A Small
Amount Of Boiling Water 7 Min. OR Until Crisp-Tender & Chill.
Arange Shrimp, Asparagus, Tomatoes, Egg Slices & Cucumber Evenly Among 4
Individual Lettuce Lined Plates. Garnish With Lemon Wedges. Serve With
Dressing.
About 189 Calories Per Salad & About 1/4 C. Dressing.
Fat 6.9. Chol. 181
| Ingredients:
1/4 Tablespoon(s) + 2 T. Plain Yogurt
1 Tablespoon(s) Instant chicken boullion
1/4 Cup(s) Low Calorie Mayonnaise
3 Tablespoon(s) Low Cal. Chili Sauce
1 Teaspoon(s) Pepper to taste
1 Pound(s) Unpeeled Small Shrimp
1/2 Pound(s) Tomatoes, Cut Into
1 Hard Cooked Egg Thinly
4 Cup(s) Torn Leaf Lettuce
1 1/2 Cup(s) Thinly Sliced, Peeled |
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