Oriental Shrimp and Pasta Salad
YIELD Makes 4 servings
|1/3||cup reduced-fat sour cream|
|1/4||cup reduced-fat mayonnaise|
|1||tablespoon seasoned rice vinegar|
|1||teaspoon minced fresh garlic|
|3/4||teaspoon minced fresh ginger|
|1/4||teaspoon white pepper|
|1/4||pound fresh snow peas, trimmed|
|1||pound medium shrimp, peeled, deveined and cooked|
|2||cups mostaccioli, cooked and drained|
|1/2||cup red bell pepper strips|
|1/3||cup sliced green onions|
|6||cherry tomatoes, halved|
|Salad greens (endive, leaf lettuce, etc.)|
- Combine sour cream, mayonnaise, vinegar, garlic, ginger, salt and white pepper in small bowl. Mix well and set aside.
- Bring water to a boil in medium saucepan. Add snow peas. Cook 2 minutes or until slightly softened and bright green. Drain and rinse with cold water. Place in large bowl. Add shrimp, mostaccioli, bell pepper and green onions. Pour sour cream mixture over shrimp mixture. Toss well to blend. Cover and refrigerate 1 hour. Add tomatoes and toss gently.
- Arrange salad greens on plates; spoon shrimp salad over greens. Serve immediately.
This recipe appears in: Asian
|Saturated Fat||3 g|
|Total Fat||9 g|
|Calories from Fat||21 %|
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