1 6-ounce package frozen, peeled, cooked shrimp
1/2 cup low-fat cottage cheese
2 tablespoons nonfat milk
1 tablespoon tomato paste
2 tablespoons chopped red sweet pepper or diced pimiento
1 green onion, thinly sliced (2 tablespoons)
1/8 teaspoon salt
1/8 teaspoon pepper
6 cups torn romaine
1 cup shredded red cabbage (3 ounces)
1 medium carrot, shredded (1/2 cup)
1 6-ounce can crabmeat, drained, flaked, and cartilage removed (about 1 cups)
2 tomatoes, cut into thin wedges
Carrot curls (optional)
1. Thaw shrimp; set aside.
2. For dressing, in a blender container or food processor bowl combine low-fat cottage cheese, the 2 tablespoons milk, and tomato paste. Cover. Blend or process until smooth. Transfer to a small bowl. Stir in red pepper or pimiento, green onion, salt, pepper, and enough milk to make desired consistency. Cover and chill until serving time.
3. In a large bowl toss together romaine, red cabbage, and carrot. Divide among three salad plates. Arrange shrimp, crabmeat, and tomatoes on each plate. Drizzle with dressing. Garnish with carrot curls, if desired. Pass any remaining dressing.