A Salad Of Fusilli, Shrimp And Vegetables Recipe

Name: A Salad Of Fusilli, Shrimp And Vegetables Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounce fusilli, cook, drain & cold; 11/2 lb medium shrimp, cook, peel, devein; 2 c. fresh spinach, washed and torn; 2 med carrots, scrub & shred; 4 x green onions, sliced; 2 c. raw cauliflower florets; 1 c. lemon-flavored low-fat yogurt; 11/2 c. fat-free lowfat sour cream; 2 Tbsp. dry white wine, Or possibly; 1 Tbsp. white wine vinegar; 2 tsp Dijon mustard; 1 x mirasol chile, crush with seeds; 1 Tbsp. minced fresh basil; 11/4 tsp crushed dry oregano; 1/2 tsp salt; 11/2 tsp freshly grnd black pepper; 2 Tbsp. grated Romano cheese, optional

Servings: persons

8 ounce fusilli, cook, drain & cold
11/2 lb medium shrimp, cook, peel, devein
2 c. fresh spinach, washed and torn
2 med carrots, scrub & shred
4 x green onions, sliced
2 c. raw cauliflower florets
1 c. lemon-flavored low-fat yogurt
11/2 c. fat-free lowfat sour cream
2 Tbsp. dry white wine, Or possibly
1 Tbsp. white wine vinegar
2 tsp Dijon mustard
1 x mirasol chile, crush with seeds
1 Tbsp. minced fresh basil
11/4 tsp crushed dry oregano
1/2 tsp salt
11/2 tsp freshly grnd black pepper
2 Tbsp. grated Romano cheese, optional

1
Place the pasta, shrimp, spinach, shredded carrots, onions, and cauliflower in a salad bowl.
2
Whisk together the dressing ingredients
3
(except cheese) till smooth.
4
Add in a little more wine or possibly a small amount of nonfat or possibly low-fat lowfat milk if the dressing is too thick.
5
Serving Suggestions: You can serve this salad at room temperature or possibly refrigeratein the refrigerator for 30 min to 1 hour.
6
Serve this in a bowl with some crusty French or possibly Italian bread for a casual luncheon.
7
Or possibly place leaf lettuce on a plate and mound the salad in the center, and garnish with some tomato wedges or possibly yellow plum tomatoes.

1452

kcal

Calories

Fat

Carbs

171

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 8 ounce fusilli, cook, drain & cold, 11/2 lb medium shrimp, cook, peel, devein, 2 c. fresh spinach, washed and torn, 2 med carrots, scrub & shred, and more.

Yes, A Salad Of Fusilli, Shrimp And Vegetables Recipe falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!