Holiday Bow-tie Pasta, Shrimp And Surimi Salad~ Recipe
Yield: 14 servingsRecipe by luhu.jp
Ingredients:
1 lbs: Bow-Tie Pasta,
1 tbsp: Vegetable Oil,
Salt,
1/2 cup: Green Onion, minced
1: Cucumber, finely chopped
3/4 cup: Celery, finely chopped
1/2 cup: Carrot, coarsely grated
8 ounce: Surimi Seafood, coarsely
Chopped,
4 ounce: Tiny Shrimp, cook, drain,
Chop,
SEAFOOD SALAD DRESSING
3/4 cup: Mayonnaise,
6 tbsp: Light Sour Cream,
3 tbsp: Lemon Juice, freshly
Squeezed,
2 tbsp: Cider Vinegar,
2 tbsp: Sugar,
1 1/2 tbsp: Salad Oil,
3/4 tsp: Celery Seed,
Salt And Pepper, to taste
Directions:
Seafood alternatives; Crabmeat, flaked cooked fish.
To cook the pasta: Bring a large pan of water to a rapid boil.
Quickly stir in the pasta and cook until al dente (tender but still
firm to the bite), about 10 minutes. Pour the pasta into a colander
and drain well; do not rinse. Put the pasta in a large bowl or
baking pan and toss with vegetable oil and salt; let cool.
To make the salad dressing: Combine all ingredients in a small bowl
and whisk until smooth; taste for seasoning. Refrigertae until
needed. The dressing can be made up to 2 days in advance.
To assembel the salad: toss the cooled pasta, salad dressing and
remaining ingredients together well. Refrigerate for at least 30
minutes before serving, to allow the flavors to blend.
Per serving: Calories 270; fat 12.8 g; cholesterol 25 mg;
carbohydrate 29.9 g; fiber 1.4 g; protein 8.9 g; sodium 115 mg;
potassium 181 mg. Excellent source of vitamin A.
Recipe By : Simply Seafood magazine, Vol. 4 No. 4 Fall 1994
From: Marjorie Scofield Date: 06-25-95 (21:12) (160)
Fido: Recipes
Source from luhu.jp
To cook the pasta: Bring a large pan of water to a rapid boil.
Quickly stir in the pasta and cook until al dente (tender but still
firm to the bite), about 10 minutes. Pour the pasta into a colander
and drain well; do not rinse. Put the pasta in a large bowl or
baking pan and toss with vegetable oil and salt; let cool.
To make the salad dressing: Combine all ingredients in a small bowl
and whisk until smooth; taste for seasoning. Refrigertae until
needed. The dressing can be made up to 2 days in advance.
To assembel the salad: toss the cooled pasta, salad dressing and
remaining ingredients together well. Refrigerate for at least 30
minutes before serving, to allow the flavors to blend.
Per serving: Calories 270; fat 12.8 g; cholesterol 25 mg;
carbohydrate 29.9 g; fiber 1.4 g; protein 8.9 g; sodium 115 mg;
potassium 181 mg. Excellent source of vitamin A.
Recipe By : Simply Seafood magazine, Vol. 4 No. 4 Fall 1994
From: Marjorie Scofield Date: 06-25-95 (21:12) (160)
Fido: Recipes
Source from luhu.jp