Shells and shrimp salad alfresco
10 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Creamette medium shells; uncooked |
| 2 | cups | Cooked medium shrimp |
| 2 | mediums | Fresh tomatoes; peeled, seeded and chopped |
| 2 | cups | Torn fresh spinach |
| 1 | cup | Sliced fresh cauliflowerets |
| ½ | cup | Sliced radishes |
| ¼ | cup | Sliced green onions |
| 2 | tablespoons | Vegetable oil |
| 2 | tablespoons | Lemon juice |
| 1 | tablespoon | Dijon-style mustard |
| ¼ | teaspoon | Thyme leaves |
| ¼ | teaspoon | American Heart Association lemon herb seasoning |
Directions
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, .