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, .

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