| Vermicelli Salad
2 celery stalks, finely chopped
4 gherkin pickles, finely chopped
1/4 cup of chopped onions
1/2 cup of fat-free mayonnaise
1/4 cup of nonfat plain yogurt
4 tablespoons of snipped fresh parsley
Freshly-ground white pepper, to taste
6 ounces of vermicelli, broken, cooked, & drained
1 pound of shrimp, cooked, shelled, deveined & coarsely chopped
1 hard-boiled egg, chopped (garnish)
Paprika, for garnish |
|
Mix celery, pickles, onions, mayonnaise, yogurt, 3 tablespoons of parsley and pepper in a bowl. Add vermicelli and shrimp; toss to coat. Cover and refrigerate until well chilled. Before serving, garnish with eggs, paprika and remaining 1 tablespoon of parsley. This recipe yields 4 servings.
Comments: The original pasta, shrimp and pickle salad was just too heavy on the eggs and mayo. In this version, both have been cut way back, so the fat content has dropped by a whopping 22 grams per serving. A chopped hard-boiled egg serves as a garnish.
Nutritional Information Per Serving: Calories: 289; Fat: 2.9 grams (9% of calories); Cholesterol: 118 milligrams; Sodium: __ milligrams; Fiber (grams) 0.8.
Formatted for MC5 01-15-2000 by Joe Comiskey - jcomiskey@krypto.net
|
