Low
Fat Shrimp Pasta Salad
Enjoy this
low fat shrimp pasta salad at lunch, on a picnic or for a light supper. It's a
nice dish for a warm summer's day.
INGREDIENTS:
- 6-ounces rotini pasta
- 1 cup frozen peas
- 6 ounces green beans, cut into pieces
- 2 vine-ripe tomatoes, halved vertically, then thinly
sliced
- 3/4 pound cooked shrimp
- .
- Dressing
- 1/4 cup fat-free mayonnaise
- 1/4 cup plain low fat yogurt
- 1 tbsp nonfat milk
- 1 tsp dried mixed herbs
- Freshly ground black pepper
PREPARATION:
Cook pasta
according to package instructions. Add peas to pasta water after two minutes of
cooking time. Drain and cool pasta and peas. Cook green beans for 5 minutes in
a pot of boiling water. Drain, then plunge into a bowl of iced water to retain
color and stop cooking process.
Drain
again.
Assemble
salad in a large bowl. Make creamy low-fat dressing by combining mayonnaise,
yogurt, herbs and black pepper. Pour over salad and toss well. Add another
tablespoon of nonfat milk if you prefer a thinner dressing.
Serves
4
Per
Serving: Calories 319, Calories from
Fat 30, Total Fat 3.1g (sat 0.5g), Cholesterol 130mg, Sodium 306mg,
Carbohydrate 45.7g, Fiber 5.4g, Protein 26.5g
Sher/Ohio
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