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Title: Shrimp and Fruit Pasta Salad (Aicr)
Categories: Salad Cancer Salsa Shellfish
Yield: 6 Servings
| 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 |
Cook the macaroni according to package directions. Drain and rinse with=20 cold water. Combine all the dressing ingredients in a medium bowl, then=20 add the shrimp, celery, pasta and green pepper to the dressing. Mix=20 gently, cover and refrigerate for several hours. Line pocket bread with=20 fruit slices and fill with salad mixture.
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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
Recipe By : American Institute for Cancer Research Internet