Salad of Fusilli, Shrimp and Vegetables

SALAD
8 oz fusilli, cook, drained, cooled
1 1/2 lb medium shrimp, cooked, peeled, deveined
2 cups fresh spinach, washed and torn
2 medium carrots, scrubbed, shredded
4 green onions, sliced
2 cups raw cauliflower florets

DRESSING
1 cup lemon-flavored low-fat yogurt
1 1/2 cup fat-free sour cream
2 tbsp dry white wine, OR 1 tbsp white wine vinegar
2 tsp Dijon mustard
1 Mirasol chile, crushed with seeds
1 tbsp chopped fresh basil
1 1/4 tsp crushed dried oregano
1/2 tsp salt
1 1/2 tsp freshly ground black pepper
2 tbsp grated Romano cheese, optional

Place the pasta, shrimp, spinach, shredded carrots, onions, and cauliflower in a salad bowl.

Whisk together the dressing ingredients (except cheese) until smooth. Add a little more wine or a small amount of nonfat or low-fat milk if the dressing is too thick.

Serving Suggestions: You can serve this salad at room temperature or chill in the refrigerator for 30 minutes to 1 hour. Serve this in a bowl with some crusty French or Italian bread for a casual luncheon. Or place leaf lettuce on a plate and mound the salad in the center, and garnish with some tomato wedges or yellow plum tomatoes.