Recipe: Salad of Fusilli, Shrimp and Vegetables

Salad of Fusilli, Shrimp and Vegetables

FOR THE SALAD
8 oz fusilli, cook, drain & cool
1 1/2 lb medium shrimp, cook, peel, devein
2 cup fresh spinach, washed and torn
2 med carrots, scrub & shred
4 x green onions, sliced
2 cup raw cauliflower florets

FOR THE DRESSING
1 cup lemon-flavored low-fat yogurt
1 1/2 cup fat-free sour cream
2 tb dry white wine, OR
1 tb white wine vinegar
2 tsp Dijon mustard
1 x mirasol chile, crush with seeds
1 tb chopped fresh basil
1 1/4 tsp crushed dried oregano
1/2 tsp salt
1 1/2 tsp freshly ground black pepper
2 tb 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.