| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Eggs | Seafood | 4 | Servings | |
INGREDIENTS
| 1/4 | tb | Dry Mustard |
| 1 | tb | Water |
| 1/4 | c | + 2 T. Plain Yogurt |
| 1/4 | c | Low Calorie Mayonnaise |
| 3 | tb | Low Cal. Chili Sauce |
| 3 | c | Water |
| 1 | ts | Paprika |
| 1 | lb | Unpeeled Small Shrimp |
| 1/2 | lb | Fresh Asparagus |
| 4 | sm | Tomatoes, Cut Into |
| Wedges & Chilled | ||
| 1 | Hard Cooked Egg Thinly | |
| Sliced | ||
| 4 | c | Torn Leaf Lettuce |
| 1 1/2 | c | Thinly Sliced, Peeled |
| Cucumber Chilled | ||
| Lemon Wedges (Opt) |
INSTRUCTIONS
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
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