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Add a photoSummertime. Picnic time. Time for a cold pasta salad. This is a wonderful salad to take on a picnic, easy to make and pack in your basket or perfect for your backyard BBQ/picnic. It is a great accompaniment to a nice juicy burger or this wonderful recipe for grilled corn on the cob. If you have any leftovers this is even better the next day for a quick lunch!
Ingredientes
- 1 (12 ounce) bag medium to large shrimp (cooked deveined with no tails)
- 2 cups bowtie pasta, cooked and drained
- 1/4 cup green pepper, chopped
- 1/4 cup mushrooms, sliced
- 1/4 cup radishes, sliced
- 1/4 cup tomatoes, chopped into chunks
- 1/4 cup carrots, shredded
- 4 tablespoons low fat sesame ginger dressing
- 6 tablespoons feta cheese, crumbled
Direcciones
- Combine all of the above ingredients (except for the feta cheese) in a bowl. Toss with the dressing and refrigerate for at least 2 hours or overnight. Before serving mix in the feta cheese. Makes 4-6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 33g | |
| Recipe makes 6 servings | |
| Calories 30 | |
| Calories from Fat 18 | 60% |
| Total Fat 2.04g | 3% |
| Saturated Fat 1.41g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 8mg | 3% |
| Sodium 110mg | 5% |
| Potassium 65mg | 2% |
| Total Carbs 1.58g | 0% |
| Dietary Fiber 0.4g | 1% |
| Sugars 1.04g | 1% |
| Protein 1.6g | 3% |
