Itís a real treat when ripe, juicy peaches are in season. In this salad, they provide a contrasting sweet flavor to the tangy dressing.
Buy cooked shrimp for this salad and the only cooking you will need to do is boil the pasta.
This is a light salad supper or lunch and can be made a day ahead. Bring to room temperature before serving.
ENTREE: SHRIMP AND PEACH PASTA SALAD
2 ounces fusilli (corkscrew) pasta (about 3/4 cup)
4 tablespoons reduced-fat mayonnaise
3 tablespoons water
2 tablespoons prepared horseradish
2 tablespoon Dijon mustard
6 ounces peeled, cooked shrimp
Washed, ready-to-eat salad greens (4 cups)
1 red bell pepper, cut into 1-inch pieces (about 1 cup)
2 ripe, medium peaches, cut into 1-inch pieces (1 rounded cup)
4 tablespoons chopped fresh chives.
Place a large pot of water on to boil over high heat. Add pasta and cook ten minutes or according to package instructions.
Mix mayonnaise, water, horseradish and mustard together in a medium-size bowl. Drain pasta, rinse in cold water and drain thoroughly. Add to the bowl. Add shrimp and toss well.
Line two dinner plates with the greens. Spoon pasta and shrimp over the top. Place red pepper slices and peaches on top. Sprinkle with chives.
Here are the ingredients you'll need for tonight's Dinner in Minutes:
|Makes 2 servings.
|The nutrition analysis is for the whole meal.|
Linda Gassenheimer is the author of sixteen cookbooks including her newest, The Portion Plan: How to Eat the Foods You Love and Still Lose Weight and Good-Carb Meals in Minutes. Visit Linda on her web page at www.miamiherald.com or send her an email.
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