| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains, Vegetables |
American |
Salad |
10 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Creamette medium shells; uncooked |
| 2 |
c |
Cooked medium shrimp |
| 2 |
md |
Fresh tomatoes; peeled, seeded and chopped |
| 2 |
c |
Torn fresh spinach |
| 1 |
c |
Sliced fresh cauliflowerets |
| 1/2 |
c |
Sliced radishes |
| 1/4 |
c |
Sliced green onions |
| 2 |
tb |
Vegetable oil |
| 2 |
tb |
Lemon juice |
| 1 |
tb |
Dijon-style mustard |
| 1/4 |
ts |
Thyme leaves |
| 1/4 |
ts |
American Heart Association lemon herb seasoning |
INSTRUCTIONS
Prepare Creamette Medium Shells as package directs; drain. In large bowl,
combine shells, shrimp, tomatoes, spinach, cauliflower, radishes and green
onions. In small bowl, blend oil, lemon juice, mustard, thyme and
seasonings; add to salad and toss to coat. Cover; chill thoroughly. Toss
gently before serving. Refrigerate leftovers.
FROM "CREAMETTE GOOD HEALTH
COOKBOOK", CREAMETTE COMPANY,
428 N. 1ST ST, MINNEAPOLIS, MN
From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.
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