A Salad Of Fusilli, Shrimp And Vegetables Recipe

• 8 ounce fusilli, cook, drain & cold
• 11/2 lb medium shrimp, cook, peel, devein
• 2 c. fresh spinach, washed and torn
• 2 med carrots, scrub & shred
• 4 x green onions, sliced
• 2 c. raw cauliflower florets
• 1 c. lemon-flavored low-fat yogurt
• 11/2 c. fat-free lowfat sour cream
• 2 Tbsp. dry white wine, Or possibly
• 1 Tbsp. white wine vinegar
• 2 tsp Dijon mustard
• 1 x mirasol chile, crush with seeds
• 1 Tbsp. minced fresh basil
• 11/4 tsp crushed dry oregano
• 1/2 tsp salt
• 11/2 tsp freshly grnd black pepper
• 2 Tbsp. grated Romano cheese, optional

1. Place the pasta, shrimp, spinach, shredded carrots, onions, and cauliflower in a salad bowl.
2. Whisk together the dressing ingredients
3. (except cheese) till smooth.
4. Add in a little more wine or possibly a small amount of nonfat or possibly low-fat lowfat milk if the dressing is too thick.
5. Serving Suggestions: You can serve this salad at room temperature or possibly refrigeratein the refrigerator for 30 min to 1 hour.
6. Serve this in a bowl with some crusty French or possibly Italian bread for a casual luncheon.
7. Or possibly place leaf lettuce on a plate and mound the salad in the center, and garnish with some tomato wedges or possibly yellow plum tomatoes.

cold, shrimp, fresh spinach, carrots, green onions, cauliflower florets, lemonflavored lowfat yogurt, sour cream, white wine, white wine vinegar, mustard, mirasol chile, fresh basil, oregano, salt, freshly grnd black pepper, romano cheese

Taken from cookeatshare.com/recipes/a-salad-of-fusilli-shrimp-and-vegetables-62011 (may not work)