Family Food Favorites
Wednesday, November 30, 2005 Sea Salad

1 bunch broccoli, cut into florettes (2 cups)
4 ounces snow pease, ends and strings removed
8 ounces shell-shaped pasta
2 cups sliced celery
2 cups sliced fresh mushrooms
1/2 cup sliced red bell pepper
8 ounces cooked, shelled shrimp
Lemon-Mustard Dressing (recipe follows)

1. To Blanch vegetables, cover broccoli and snow peas with boiling water. Let stand 5 minutes. Rinse under cold water to stop cooking; drain.

2. Cook pasta according to package directions; drain.

3. In large bowl, combine vegetables, pasta and shrimp; toss with Lemon-Mustard Dressing. Refrigerate, covered, at least 2 hours before serving.

Makes 4 servings.

Lemon-Mustard Dressing: In 1-quart measure, combine 1/2 cup olive or vegetable oil, 3 tablespoons lemon juice, 1 tablespoon wine vinegar, 2 teaspoons Dijon mustard, 1 teaspoon dried dill weed, 1/4 teaspoon pepper and salt to taste. Blend well.

Posted by Rae

Prepared by Rae :: 9:16 AM :: 0 comments Search the recipe box