A Salad Of Fusilli, Shrimp And Vegetables Recipe
Servings: 12
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
- Place the pasta, shrimp, spinach, shredded carrots, onions, and cauliflower in a salad bowl. Whisk together the dressing ingredients
- (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.
- 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.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 385g | |
| Recipe makes 12 servings | |
| Calories 530 | |
| Calories from Fat 230 | 43% |
| Total Fat 26.15g | 33% |
| Saturated Fat 13.75g | 55% |
| Trans Fat 0.0g | |
| Cholesterol 376mg | 125% |
| Sodium 551mg | 23% |
| Potassium 712mg | 20% |
| Total Carbs 22.67g | 6% |
| Dietary Fiber 1.6g | 5% |
| Sugars 5.92g | 4% |
| Protein 48.94g | 78% |
