Sunday, September 4, 2016
SHRIMP AND CRAB SALAD WITH LEMON CHIVE DRESSING
SHRIMP AND CRAB SALAD WITH LEMON CHIVE DRESSING
6 ounces butter lettuce, chopped
1/2 cucumber, sliced very thin
1 cup grape tomatoes, halved
6 ounces canned crab meat, drained
1 cup cooked salad shrimp
Lemon Chive Dressing
1 tablespoon low-fat plain yogurt
1 tablespoon olive oil
1 tablespoon fresh lemon juice
1 teaspoon honey
1/2 teaspoon Old Bay seasoning
freshly ground black pepper, to taste
1 tablespoon chives, sliced thin (or substitute green onions)
Whisk together all dressing ingredients except chives until well blended. Stir in chives, and set aside.
Arrange lettuce in two bowls, and arrange cucumber and tomatoes around the outer edges of each salad. Place half of the crab meat in the center of each salad, and top with half of the shrimp. Drizzle salads with desired amount of salad dressing.
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