| 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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