Light Crab and Shrimp Salad with Lemon Chive Dressing - The Weary Chef

Ingredients

• 6 ounces butter lettuce chopped
• 1/2 cucumber sliced very thin
• 1 cup grape tomatoes halved
• 6 ounces canned crab meat drained
• 1 cup cooked salad shrimp
• 1 tablespoon low-fat plain yogurt
• 1 tablespoon olive oil
• 1 tablespoon fresh lemon juice
• 1 teaspoon honey
• 1/2 teaspoon Old Bay seasoning
• freshly ground black pepper to taste
• 1 tablespoon chives sliced thin (or substitute green onions)