Name: Low-Fat Shrimp Salad
Ingredients: 2 Eggs; hardboiled,chopped; 1 Can water chestnuts*; 3/4 c Kraft non-fat mayo; 1 lb Shrimp; cooked; 2 tb Lemon juice; 1/2 c Celery; chopped fine; 1 ts Dried dillweed; or curry

Whenever I am afield or outdoors, there steals over me the acute consciousness that I am confronted on every hand by the superb workmanship of my Father. It is as if every tree, rock, river, flower, mountain, bird, or blade of grass had stamped upon it the indelible label, "Made by God." Is it any wonder that in a simple yet sublime sense of devotion, respect, and reverence for all life, Christ longed for His Father's name to be hallowed throughout the earth?

Phillip Keller

CATEGORY	CUISINE	TAG	YIELD
Seafood, Eggs, Grains		Low-cal, Salads, Seafood	4	Servings

INGREDIENTS

2		Eggs; hardboiled,chopped
1		Can water chestnuts*
3/4	c	Kraft non-fat mayo
1	lb	Shrimp; cooked
2	tb	Lemon juice
1/2	c	Celery; chopped fine
1	ts	Dried dillweed; or curry

INSTRUCTIONS

Combine all ingredients, except shrimp. Fold in shrimp gently. Chill
thoroughly before serving. Judy Garnett/NC pjxg05a
Posted to MM-Recipes Digest V4 #195 by "Gary Griffin"
<wanderergriff@worldnet.att.net> on Jul 28, 1997

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