Light and Versatile Seafood Salad

Submitted by Chef #1322378

"I initially wanted to make a lower-calorie version of seafood salad (the kind that often goes on a sandwich), and then when I threw it together the first time just wanting to see how it would taste, did less chopping. With larger pieces, it's great as a stand-alone salad, and more finely chopped works as a dip or would go well with pasta."

 

• Ready In: 15mins
• Ingredients: 9
• Yields: 1 yield

ingredients

• 1⁄2 cup imitation crabmeat
• 15 shrimp (pre-cooked)
• 1 green bell pepper
• 1⁄4 cup onion
• 7 green olives
• 1⁄3 cup plain nonfat yogurt
• 3 ounces neufchatel cheese
• 1 teaspoon vinegar
• cayenne pepper (taste)

directions

1. chop pepper, onion and olives to desired texture.
2. chop shrimp and crabmeat to desired texture.
3. stir vegetables and seafood together.
4. mix yogurt and neufchatel cheese until relatively blended.
5. add to salad and mix until evenly distributed.
6. add vinegar, and cayenne pepper to taste.
7. serve or refrigerate.