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Title: A Salad Of Fusilli, Shrimp And Vegetables
Yield: 6

Ingredients

  --------------------------FOR THE SALAD-------------------------------
      8 oz fusilli; cook, drain & cool
  1 1/2 lb medium shrimp; cook, peel,
           -devein
      2 c  fresh spinach; washed and
           -torn
      2 md carrots; scrub & shred
      4    green onions; sliced
      2 c  raw cauliflower florets
 
  ------------------------FOR THE DRESSING------------------------------
      1 c  lemon-flavored low-fat
           -yogurt
  1 1/2 c  fat-free sour cream
      2 tb dry white wine; or
      1 tb white wine vinegar
      2 ts dijon mustard
      1    mirasol chile; crush with
           -seeds
      1 tb chopped fresh basil
  1 1/4 ts crushed dried oregano
    1/2 ts salt
  1 1/2 ts freshly ground black pepper
      2 tb grated romano cheese;
           -optional

Instructions

Place the pasta, shrimp, spinach, shredded carrots, onions, and
cauliflower in a salad bowl. Whisk together the dressing ingredients
(except cheese) until smooth. Add a little more wine or a small amount of
nonfat or low-fat milk if the dressing is too thick.

Serving Suggestions: You can serve this salad at room temperature or chill
in the refrigerator for 30 minutes to 1 hour. Serve this in a bowl with
some crusty French or Italian bread for a casual luncheon. Or place leaf
lettuce on a plate and mound the salad in the center, and garnish with
some tomato wedges or yellow plum tomatoes.

Per serving: 330 Calories (kcal); 3g Total Fat; (9% calories from fat); 34g
Protein; 40g Carbohydrate; 181mg Cholesterol; 458mg Sodium
Food Exchanges: 2 Grain(Starch); 4 Lean Meat; 1/2 Vegetable; 0 Fruit; 0
Fat; 1 Other Carbohydrates

Recipe by: The Sizzling Southwestern Cookbook by Lynn Nusom

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