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Name: Shrimp and Fruit Pasta Salad
Prep time: 30 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: 1/2 c Celery; sliced; 1 Nectarine; thinly-sliced; 1 Peach; thinly sliced; 2 tb Vegetable oil; 2 1/2 tb White wine vinegar; 1 sm Garlic minced; Dressing--; 1/2 ts Dijon mustard; 6 oz Shrimp, cooked; peeled; 1/3 c Green bell pepper; chopped; 1 c Uncooked macaroni; bow-ties

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INGREDIENTS

1/2 c Celery; sliced
1 Nectarine; thinly-sliced
1 Peach; thinly sliced
2 tb Vegetable oil
2 1/2 tb White wine vinegar
1 sm Garlic ; minced
Dressing--
1/2 ts Dijon mustard
6 oz Shrimp, cooked; peeled
1/3 c Green bell pepper; chopped
1 c Uncooked macaroni; bow-ties

Servings

INSTRUCTIONS

Cook the macaroni according to package directions. Drain and rinse with cold water. Combine all the dressing ingredients in a medium bowl, then add the shrimp, celery, pasta and green pepper to the dressing. Mix gently, cover and refrigerate for several hours. Line pocket bread with fruit slices and fill with salad mixture. Posted to MC-Recipe Digest V1 #172 Date: Sun, 28 Jul 1996 19:45:32 -0400 From: TheCookie@aol.com NOTES : This salad makes a new and delicious filling for pita pocket=20 bread. The shrimp is a good, low calorie, low fat protein source,=20 and the green pepper and fruit adds lots of healthful nutrition.=20 Serve it on whole wheat pita for some extra fiber. Each of the six=20 servings contains 150 calories and 5 grams of fat. This recipe was found on the Web at http://www.aicr.org =20 =20

NOTES

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Shrimp and Fruit Pasta Salad

1/2 c Celery; sliced 
1  Nectarine; thinly-sliced 
1  Peach; thinly sliced 
2 tb Vegetable oil 
2 1/2 tb White wine vinegar 
1 sm Garlic minced
  Dressing-- 
1/2 ts Dijon mustard 
6 oz Shrimp, cooked; peeled 
1/3 c Green bell pepper; chopped 
1 c Uncooked macaroni; bow-ties

Cook the macaroni according to package directions. Drain and rinse with  cold water. Combine all the dressing ingredients in a medium bowl, then add  the shrimp, celery, pasta and green pepper to the dressing. Mix gently,  cover and refrigerate for several hours. Line pocket bread with fruit  slices and fill with salad mixture.  Posted to MC-Recipe Digest V1 #172    Date: Sun, 28 Jul 1996 19:45:32 -0400    From: TheCookie@aol.com  NOTES : This salad makes a new and delicious filling for pita pocket=20       bread. The shrimp is a good, low calorie, low fat protein       source,=20       and the green pepper and fruit adds lots of healthful       nutrition.=20       Serve it on whole wheat pita for some extra fiber. Each of the       six=20       servings contains 150 calories and 5 grams of fat.       This recipe was found on the Web at http://www.aicr.org       =20       =20

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Nutrition

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Serving Size: 1 Serving (45g)
Recipe Makes: 6 Servings

Calories: 30
Calories from Fat: 28 (93%)

Amt Per Serving		% DV

	Total Fat 3.1g	4 %
	Saturated Fat 0.2g	1 %
	Monounsaturated Fat 1.9g
	Polyunsanturated Fat 0.9g
Cholesterol 0mg		0 %
Sodium 9.8mg		0 %
Potassium 3.4mg		0 %
Total Carbohydrate 0.2g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0.2g
Protein 0.1g		0 %
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.

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Calories per serving: 30

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