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 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 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

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