Shrimp & Pasta Salad
Servings: 2
Ingredients
- 1 lb. large shrimp peeled and deveined
- 6 ounces spaghetti
- 3 ounces spinach leaves whole
- 1/2 cucumber whole, sliced 1/8" thick
- 2 large Roma tomatoes diced
- 1/8 medium red onion diced, optional
- 2 ounces feta cheese crumbled
Instructions
- Cook spaghetti al dente in boiling water with a little olive oil. Drain
- and rinse in colander with cold water.
- Saute shrimp in a nonstick skillet with about 1-2 teaspoons olive oil and
- Morton Nature's Seasons a few minutes until done. Drain on paper towels
- and set aside to cool if cold salad is desired.
- Assemble salad by spreading spinach leaves( baby spinach if available is
- on 2 plates. Top with cold spaghetti. Slice cucumber slices in
- half and place around the outside of the spaghetti. Place tomatoes and
- red onion on top of spaghetti. Place shrimp on top of tomatoes. Sprinkle
- feta cheese over shrimp.
- Top with favorite dressing. We like Newman's Own Balsamic Vinaigrette.
- Garnish with sliced black olives if desired. Serve with hot bread or
- crackers.
Notes
NOTES : This makes two generous entre servings. Will also make 4 luncheon salads.
Recipe By: Sherry Moman
Serving Size: 2
Serving Size: 2
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