Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 6 ounces | Shrimp, cooked -- peeled |
| ½ cup | Celery -- sliced |
| ⅓ cup | Green bell pepper -- |
| \N \N | Chopped |
| 1 \N | Peach -- thinly sliced |
| 1 \N | Nectarine -- thinly-sliced |
| 1 cup | Uncooked macaroni -- |
| \N \N | Bow-ties |
| \N \N | Dressing-- |
| 2 tablespoons | Oil |
| 2½ tablespoon | White wine vinegar |
| ½ teaspoon | Dijon mustard |
| 1 small | Garlic clove -- minced |
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.
Recipe By : American Institute for Cancer Research Internet From: Date: