Seafood & Shells Salad Recipe
"My family asks for this salad often during the summer months.
It's become a favorite." —Rosalee Ray, Lansing, Michigan
This recipe is:
Healthy
Quick
* 13 Servings
* Prep/Total Time: 30 min.
Ingredients
* 2 cups uncooked small pasta shells
* 3 packages (8 ounces each) imitation crabmeat
* 1 pound cooked small shrimp, peeled and deveined
* 1/4 cup finely chopped sweet onion
* 1/4 cup finely chopped celery
* 3 tablespoons each finely chopped green, sweet red and yellow
pepper
* 3 tablespoons minced fresh parsley
* 2 tablespoons snipped fresh dill or 2 teaspoons dill weed
* 1-1/2 cups fat-free mayonnaise
* 2 tablespoons lemon juice
* 1/4 teaspoon salt
* 1/4 teaspoon pepper
Directions
* Cook pasta according to package directions; drain and rinse in
cold water.
* In a large bowl, combine the crab, shrimp, onion, celery, peppers,
parsley and dill. Stir in pasta. In a small bowl, combine the
mayonnaise, lemon juice, salt and pepper. Pour over salad and toss to
coat. Chill until serving. Yield: 13 servings.
Nutrition Facts: 3/4 cup equals 164 calories, 2 g fat (trace saturated
fat), 62 mg cholesterol, 612 mg sodium, 22 g carbohydrate, 1 g fiber, 14
g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch.
Seafood & Shells Salad published in Healthy Cooking August/September
2010, p31
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