Recipe for A Salad of Fusilli, Shrimp and Vegetables 
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Yield:
6
Ingredients:
Amount Ingredient
FOR THE SALAD ----------------
8 oz fusilli, cook, drain & cool
1/2 lb medium shrimp, cook, peel, devein
2 cup fresh spinach, washed and torn
2 med carrots, scrub & shred
4 x green onions, sliced
2 cup raw cauliflower florets
----------------- FOR THE DRESSING ----------------
1 cup lemon-flavored low-fat yogurt
1/2 cup fat-free sour cream
2 tbl dry white wine, OR
1 tbl white wine vinegar
2 tsp Dijon mustard
1 x mirasol chile, crush with seeds
1 tbl chopped fresh basil
1/4 tsp crushed dried oregano
1/2 tsp salt
1/2 tsp freshly ground black pepper
Instructions:
Instructions: Place the pasta, shrimp, spinach, shredded carrots, onions, and cauliflower in a salad bowl. Whisk together the dressing ingredients

(except cheese) until smooth. Add a little more wine or a small amount of nonfat or low-fat milk if the dressing is too thick.

Serving Suggestions: You can serve this salad at room temperature or chill in the refrigerator for 30 minutes to 1 hour. Serve this in a bowl with some crusty French or Italian bread for a casual luncheon. Or place leaf lettuce on a plate and mound the salad in the center, and garnish with some tomato wedges or yellow plum tomatoes.

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