| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Salad, Salsa | 6 | Servings | ||
INGREDIENTS
| 6 | oz | Shrimp, cooked; peeled |
| 1/2 | c | Celery; sliced |
| 1/3 | c | Green bell pepper; chopped |
| 1 | Peach; thinly sliced | |
| 1 | Nectarine; thinly-sliced | |
| 1 | c | Uncooked macaroni; bow-ties |
| Dressing– | ||
| 2 | tb | Oil |
| 2 1/2 | tb | White wine vinegar |
| 1/2 | ts | Dijon mustard |
| 1 | sm | Garlic clove; minced |
INSTRUCTIONS
Cook the macaroni according to package directions. Drain and rinse with cold water. Combine all the dressing ingredients in a medium bowl, then add the shrimp, celery, pasta and green pepper to the dressing. Mix gently, cover and refrigerate for several hours. Line pocket bread with fruit slices and fill with salad mixture. Posted to MC-Recipe Digest V1 #172 Date: Sun, 28 Jul 1996 19:45:32 -0400 From: TheCookie@aol.com NOTES : This salad makes a new and delicious filling for pita pocket=20 bread. The shrimp is a good, low calorie, low fat protein source,=20 and the green pepper and fruit adds lots of healthful nutrition.=20 Serve it on whole wheat pita for some extra fiber. Each of the six=20 servings contains 150 calories and 5 grams of fat. This recipe was found on the Web at http://www.aicr.org =20 =20
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