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Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
Cook'n in Mexico |
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Shrimp-Pasta Salad Toss |
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Serves: 2 Print this RecipePrep: 10 min What's the fastest way to toss a picnic salad together? Start with pasta salad from the deli and turn it into homemade by adding fresh vegetables and cooked shrimp. 6 ounces frozen cooked shrimp, thawed 2 cups bite-sized pieces spinach 1/2 pint deli pasta salad 1/2 cup cherry tomatoes, cut into halves 2 tablespoons sliced and pitted olives 1 to 2 tablespoons milk, if desired 1. Toss all ingredients except milk. 2. Add milk, a tablespoon at a time, if needed to thin the pasta salad dressing. table for 2 Pack a small cooler and bring dinner to the park tonight! Keep it cool with Cold Gazpacho Soup (see on-the-go favorites chapter) or chilled tomato juice. And don't forget your favorite cookies for dessert. 1 Serving: Calories 275 (Calories from Fat 90); Fat 10g (Saturated 2g); Cholesterol 175mg; Sodium 620mg; Carbohydrate 26g (Dietary Fiber 3g); Protein 23g % Daily Value: Vitamin A 72%; Vitamin C 16%; Calcium 8%; Iron 28% Diet Exchanges: 1 Starch, 2 Medium-Fat Meat, 2 Vegetable From "Betty Crocker's Cooking for Two." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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