From Paulette Vickery's Recipe Collection

BB: SHRIMP RAMOOLOD SALAD

salads

1 cup nonfat mayonnaise
1/3 cup criole mustard
1 1/2 teaspoon ketchup
2 tablespoon skim milk
1 teaspoon tobasco sauce
1 teaspoon white pepper
1/2 teaspoon garlic powder
1 teaspoon dill weed
1 tablespoon minced parsley
1 tablespoon capers, drained
1 single romaine lettuce leaves
6 cup ice berg lettuce leaves
1 lb cooked shrimp
3 each tomatoes, cut into wedges
3 each boiled egg whites only chop

Combine mayonnaise, mustard, ketchup, milk, tobasco, white pepper, and garlic powder. Fold in dill weed, parsley, and capers. Adjust seasoning to taste. Store in refrigerator until serving time. To assemble individual salads: line 6 salad plates with romaine leaves. Top each with a bed of ice berg lettuce. Divide shrimp among the 6 plates. Top shrimp with dressing and garnish each serving with wedges of tomatoes and chopped hard cooked egg white. Per serving: fat 1.7 G, cholesterol 147 MG, fiber 1 G, calories 145, 11 percent calories from fat, protein 9 G, carbohydrate 14 G, sodium414 MG.

Yield: 6 servings





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