Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 c Kraft fatfree mayonnaise or 1 ea Tb capers, drained
-Miracle Whip 1 ea Romaine lettuce leaves
1/3 c Creole mustard -(enough to line six salad
1 1/2 t Ketchup -plates)
2 ea Tb skim milk 6 c Iceberg lettuce leaves
1 t Tabasco 1 lb Cooked and selled shrimp
1/2 t White pepper 3 ea Tomatoes, cut in six wedges
1/2 t Garlic powder 3 ea Hard cooked egg whites,
1 t Dill weed -chopped
1 ea Tb minced parsley

Combine mayonnaise, mustard, ketchup, milk, Tabasco, white pepper and
garlic powder. Fold in dill weed, parsley and capers. Adjust
seasonings to taste. Store in refrigerator. until serving time. to
assemble individual salads, line six plates with romaine leaves. Top
each with a bed of iceberg lettuce. Divide shrimp among plates. Top
shrimp with dressing and garnish each serving with wedges of tomatoes
and chopped hard cooked egg whites Per serving: 145 cal., 1.7g fat
(11%), 148mg chol., 1g fiber, 9g pro., 14g carb., 414mg sod. Butter
Busters by Pam Mycoskie ISBN 0-446-67040-5 Entered by Carolyn Shaw
2-95

Submitted By CAROLYN SHAW On 02-15-95

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