(Garden Fresh Salads & Vegetables)
Yogurt creates a light, refreshing dressing which perks up the fresh taste of thyme.
Cook shells to desired doneness as directed on package. Drain; rinse with cold water.
In medium bowl, combine cooked shells, shrimp, peas and onion. In small bowl, combine yogurt, lemon juice, oil, thyme, salt and pepper; blend well. Spoon dressing over macaroni-shrimp mixture; toss gently. Cover; refrigerate 45 minutes or until chilled.
To serve, spoon mixture into 6 Cucumber Cups(see recipe), or onto lettuce leaves. Just before serving, lightly squeeze lemon juice over salad. Garnish with fresh thyme, if desired.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (158g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 227 | ||
Calories from Fat: 72 (32%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8g | 11 % | |
Saturated Fat 1.3g | 6 % | |
Monounsaturated Fat 2g | ||
Polyunsanturated Fat 3.9g | ||
Cholesterol 116.1mg | 36 % | |
Sodium 129mg | 4 % | |
Potassium 293.2mg | 8 % | |
Total Carbohydrate 19.5g | 6 % | |
Dietary Fiber 2.1g | 8 % | |
Sugars, other 17.4g | ||
Protein 19.6g | 28 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 227
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