Seafood and Vegetable Salad
Serve with your favorite dinner rolls.

Servings: 8

• 2 cups trimmed and halved fresh snow pea pods
• 1 medium chopped red bell pepper
• 1 medium chopped yellow bell pepper
• 4 chopped green onions
• 8 ounces imitation crab chunks
• 6 ounces salad shrimp
• 1/2 cup fat free mayonnaise
• 1/3 cup chopped fresh parsley
• 2 tablespoons freshly squeezed lemon juice
• 1 teaspoon sugar
• Salt to taste
• Freshly ground black pepper
• 1/3 cup toasted almonds

Toss together the peas, peppers, scallions, imitation crab, and shrimp in a large bowl. In a small bowl, mix together the fat free mayonnaise, parsley, lemon juice, sugar, salt, and pepper. Mix the salad with the dressing. Refrigerate for at least an hour before serving. Top with the toasted almonds before serving.

Per Serving: 121 Calories
4g Fat (26.9% calories from fat)
trace Saturated Fat
10g Protein
13g Carbohydrate
2g Dietary Fiber
47mg Cholesterol
481mg Sodium
Exchanges: 0 Grain (Starch); 1 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates.

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