Lip-Smacking Linguini Salad with Horseradish Dressing |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Ingredients:
1 lb dry linguine |
3/4 cup mayonnaise |
3/4 cup light sour cream |
1 tablespoon rice wine vinegar |
1 teaspoon dijon mustard |
2 tablespoons horseradish (or more if you wish) |
1/2 teaspoon dill weed (optional) |
1 dash tabasco sauce |
salt & freshly ground black pepper (to taste) |
1 cup thinly sliced fresh mushrooms |
2 cups small cauliflower florets |
2 cups cooked baby shrimp (defrosted if frozen) |
2 green onions, thinly sliced |
2 hard-boiled eggs, peeled and quartered lengthwise |
Directions:
1. Put on a large pot of salted water to boil; when boiling, break linguini into thirds and drop into water.
2. Cook until pasta is al dente; drain, rinse with cold water, then leave in colander to drain well.
3. Meanwhile, prepare dressing: In a mixing bowl, whisk together mayonnaise, sour cream, vinegar, mustard, horseradish, dill weed (if using) and Tabasco sauce; taste and add salt and/or pepper if you wish.
4. In a large serving bowl, combine drained linguini with mushrooms, cauliflower florets, shrimp and green onions; add dressing (depending on how creamy you like your salad, you may not use it all) and combine well.
5. Arrange hard-boiled egg quarters around edge of bowl, cover, and chill until serving.
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