This is what I am making for lunch today:
(serves just me)
1/4 lb. cooked baby shrimp (not canned)
1/2 small celery stalk, finely chopped
1/4 cup nonfat plain Greek yogurt
1 t. dill
1 t. Dijon mustard
Dash of Tabasco
Sea salt and freshly ground black pepper
Tomato slices
Lemon wedges
Shredded iceberg lettuce
Mix the first 7 ingredients together. Arrange lettuce, top with tomato slices, a mound of the salad, and garnish with lemon wedges. I'll have this with cold red seedless grapes. Yumola.
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