Shrimp And Artichoke Pasta Salad With Pine Nuts

[C.H. Spurgeon] refused to spend an inordinate amount of time discussing, for example the relationship of the rapture to the tribulation period, or like points of eschatological nuance. An elaborate dispensational chart would have little or no appeal to Spurgeon. Any dispensational framework that has a tendency to divide the Scriptures into segments, some applicable to contemporary life and some not, did not get his attention at all. He probably would have rejected any such scheme. He kept to the basics of future things.

Lewis Drummond

CATEGORY	CUISINE	TAG	YIELD
Seafood, Vegetables, Eggs, Grains		Pastas and, Salads, Seafood – e, Vegetables	8	Servings

INGREDIENTS

9	oz	Artichoke hearts, quartered
2/3	lb	Shrimp, cooked peeled
1/4	c	Red wine vinegar
2	T	Dijon mustard
2	T	Fresh chives, chopped
1		Whole egg yolk
1	T	Shallots, minced
1/2	c	Canola oil
		Pepper, to taste
1/2	lb	Pasta shells, cooked
1/4	c	Pine nuts

INSTRUCTIONS

Place artichoke hearts and shrimp in large bowl.  Combine vinegar,
mustard, chives, egg yolk and shallots in food  processor or blender.
Puree.. Gradually add oil in a thin stream  while machine is running.
Season to taste with pepper.  Add cooked pasta to shrimp and
artichokes. Pour dressing mixture over  pasta, shrimp and artichokes
and mix gently but thoroughly. Cover and  refrigerate at least 3 hours.
(Can be made up to one day ahead to this  point).  Stir in sunflower
seeds just before serving.  Recipe by: Dining by Fireflies, The Junior
League of Charlotte, NC  Posted to MC-Recipe Digest V1 #625 by Sharon
<jouet@mindspring.com>  on May 30, 1997

A Message from our Provider:

“The Will of God will never take you to where the Grace of God will not protect you.”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 204 Calories From Fat: 155 Total Fat: 17.7g Cholesterol: 70.1mg Sodium: 293.1mg Potassium: 198.6mg Carbohydrates: 5.1g Fiber: 2g Sugar: <1g Protein: 7.4g