| 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
A Message from our Provider:
“God doesn’t want us to just feel gratitude, but for us to show it by giving thanks to God with our lives. #R.C. Sproul”