| FOR THE SALAD | | 8 oz fusilli, cook, drain & cool | | 1 12 lb medium shrimp, cook, peel, devein | | 2 cup fresh spinach, washed and torn | | 2 med carrots, scrub & shred | | 4 x green onions, sliced | | 2 cup raw cauliflower florets | | FOR THE DRESSING | | 1 cup lemon-flavored low-fat yogurt | | 1 1/2 cup fat-free sour cream | | 2 tbl dry white wine, OR | | 1 tbl white wine vinegar | | 2 tsp Dijon mustard | | 1 x mirasol chile, crush with seeds | | 1 tbl chopped fresh basil | | 1 1/4 tsp crushed dried oregano | | 1/2 tsp salt | | 1 1/2 tsp freshly ground black pepper | | 2 tbl grated Romano cheese, optional |
| | 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 . |
|
