Low Carbohydrate Recipe
Arrange shrimp, asparagus, tomatoes, egg slices and cucumber evenly among 4 individual lettuce lined plates. Garnish with lemon wedges. Serve With included recipe for Dressing.
1/4 tablespoon dry mustard
1 tablespoon water
1/4 cup plus 2 teaspoons plain yogurt
1/4 cup low calorie mayonnaise
3 tablespoons low calorie chili sauce
3 cups water
1 teaspoon paprika
1 pound unpeeled small shrimp
1/2 pound fresh asparagus
4 small tomatoes, cut into wedges and chilled
1 hard cooked egg, thinly sliced
4 cups torn leaf lettuce, thinly sliced, peeled
1 cucumber, chilled
1 lemon wedge (optional)
Combine mustard and 1-tablespoon water into a small bowl. Stir well. Add yogurt, mayonnaise, chili sauce, paprika and water. Stir Well. Cover and chill. Bring 3 cups water to a boil in a large saucepan. Add shrimp. Reduce heat and cook 3 minutes. Drain well; rinse with cold water. Chill. Peel and devein shrimp; Set aside.
Snap off tough ends of asparagus. Remove scales. Cover and cook in a small amount of boiling water for seven minutes OR until crisp-tender and chill.
Arrange shrimp, asparagus, tomatoes, egg slices and cucumber evenly among 4 individual lettuce lined plates. Garnish with lemon wedges. Serve With Dressing. 4 servings.
Calories per salad and about 1/4-cup dressing: 190