Shrimp 'n' Shells Salad...4 Pts

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Shrimp 'n' Shells Salad

"I received this recipe from a friend," explains Heather Richardson. "It can even be served as a light dinner with toasted garlic bread." The St. Paul, Virginia reader serves the low-fat salad on a bed of fresh greens.


INGREDIENTS


* 8 ounces uncooked small pasta shells
* 1 cup fat-free mayonnaise
* 1/4 cup grated Parmesan cheese
* 1/4 cup 1% buttermilk
* 1/3 cup finely chopped onion
* 2 tablespoons minced fresh parsley
* 1-1/2 teaspoons minced fresh basil
* 1/2 teaspoon salt
* 1/2 teaspoon pepper
* 1 pound cooked medium shrimp, peeled and deveined
* 1/4 cup frozen peas, thawed
* 1/4 cup diced pimientos
* 1 medium tomato, seeded and chopped
* 2 green onions, thinly sliced


SERVINGS 9
CATEGORY Low Fat
METHOD Chill
PREP 5 min.
COOK 15 min.
TOTAL 20 min.


DIRECTIONS

Cook pasta according to package directions. Meanwhile, for dressing, combine the mayonnaise, Parmesan cheese, buttermilk, onion, parsley, basil, salt and pepper in a blender or food processor; cover and process until blended.
Drain the pasta and rinse in cold water. In a large bowl, combine the pasta, shrimp, peas, pimientos, tomato and onions. Add dressing and toss to coat. Cover and refrigerate until chilled. Yield: 9 servings.

NUTRITIONAL INFO

Nutrition Facts: 3/4 cup equals 191 calories, 3 g fat (1 g saturated fat), 81 mg cholesterol, 477 mg sodium, 26 g carbohydrate, 2 g fiber, 15 g protein. Diabetic Exchanges: 1-1/2 starch, 1 lean meat, 1/2 fat.

Copyright Reiman Media Group, Inc © 2006