Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/4 tb Dry Mustard 4 sm Tomatoes, Cut Into
1 tb Water Wedges and Chilled
1/4 c + 2 T. Plain Yogurt 1 Hard Cooked Egg Thinly
1/4 c Low Calorie Mayonnaise Sliced
3 tb Low Cal. Chili Sauce 4 c Torn Leaf Lettuce
3 c Water 1 1/2 c Thinly Sliced, Peeled
1 ts Paprika Cucumber Chilled
1 lb Unpeeled Small Shrimp Lemon Wedges (Opt)
1/2 lb Fresh Asparagus

Combine Mustard and 1 T. Water Into A Small Bowl. Stir Well. Add
Yogurt, Mayonnaise, Chili Sauce, Paprika and Water. Stir Well. Cover and
Chill. Bring 3 C. Water To Boil in A Large Saucepan. Add Shrimp.
Reduce Heat and Cook 3 Min. 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 7 Min. OR Until Crisp-Tender and Chill.
Arange Shrimp, Asparagus, Tomatoes, Egg Slices and Cucumber Evenly
Among 4 Individual Lettuce Lined Plates. Garnish With Lemon Wedges.
Serve With Dressing.
About 189 Calories Per Salad and About 1/4 C. Dressing.
Fat 6.9. Chol. 181

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