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A Salad Of Fusilli, Shrimp And Vegetables Recipe

by Global Cookbook

Ingredients

8 ounce fusilli, cook, drain & cold 11/2 lb medium shrimp, cook, peel, devein 2 c. fresh spinach, washed and torn 2 med carrots, scrub & shred 4 x green onions, sliced 2 c. raw cauliflower florets 1 c. lemon-flavored low-fat yogurt 11/2 c. fat-free lowfat sour cream 2 Tbsp. dry white wine, Or possibly

1 Tbsp. white wine vinegar 2 tsp Dijon mustard 1 x mirasol chile, crush with seeds 1 Tbsp. minced fresh basil 11/4 tsp crushed dry oregano 1/2 tsp salt 11/2 tsp freshly grnd black pepper 2 Tbsp. grated Romano cheese, optional

Directions

1. Place the pasta, shrimp, spinach, shredded carrots, onions, and cauliflower in a salad bowl. Whisk together the dressing ingredients
2. (except cheese) till smooth. Add in a little more wine or possibly a small amount of nonfat or possibly low-fat lowfat milk if the dressing is too thick.
3. Serving Suggestions: You can serve this salad at room temperature or possibly refrigeratein the refrigerator for 30 min to 1 hour. Serve this in a bowl with some crusty French or possibly Italian bread for a casual luncheon. Or possibly place leaf lettuce on a plate and mound the salad in the center, and garnish with some tomato wedges or possibly yellow plum tomatoes.

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