Garden Shell Salad
Light & Tasty
Fresh basil marries the flavors of this splendid salad from Kathy Glasgow. The Marysville, California reader lightly dresses the dish, making it ideal with almost any entree.
SERVINGS: 8
CATEGORY: Low Fat
METHOD:
TIME: Prep: 30 min. + chilling
Ingredients:
8 ounces uncooked small pasta shells
2 cups frozen peas
1 cup thinly sliced celery
1/2 cup chopped sweet red pepper
1/4 cup chopped onion
2/3 cup fat-free mayonnaise
1 tablespoon white balsamic vinegar
1 tablespoon minced fresh basil or 1 teaspoon dried basil
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon pepper
Directions:
Cook pasta according to package directions, adding the peas during the last 2-3 minutes of cooking time. Drain and rinse in cold water.
In a large bowl, combine the pasta, peas, celery, red pepper and onion. In a small bowl, whisk the mayonnaise, vinegar, basil, mustard, salt and pepper. Pour over pasta mixture and toss to coat. Cover and refrigerate for at least 1 hour before serving. Yield: 8 servings.
Comments
Re: Garden Shell Salad
I omit the vinegar, basil and mustard to better suit our taste. Adding cubed cooked ham to this easy salad makes it a main dish we enjoy during the hot summer months.
bakingmad
Nutrition Facts
One serving:3/4 cup
Calories: 157 Fat:1 g Saturated Fat:0 g Cholesterol:
Beth Layman :)
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