Shrimp, mango and pasta salad |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 2 |
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A tasty summer salad. From the food section of my local paper. Cook time is for the pasta Ingredients:
1/4 lb fusilli, cooked and cooled (macaroni or penne would work too) |
3 tablespoons mayonnaise |
3 tablespoons water |
2 tablespoons horseradish |
2 tablespoons dijon mustard |
12 ounces peeled and cooked shrimp |
1 red bell pepper, sliced |
2 cups cubed mangoes (peaches are a good substitute if mangos aren't in season) |
1 medium tomato, cubed |
4 tablespoons fresh chives |
4 cups salad greens (the ready to eat kind from a bag) |
Directions:
1. Mix together mayonnaise, water, horseradish and mustard in mixing bowl.
2. Transfer half of the dressing to a salad bowl.
3. Pour prepared pasta in salad bowl and toss to combine with dressing.
4. Add shrimp to mixing bowl with remaining dressing and toss to cover.
5. Line two dinner plates with lettuce mix.
6. Spoon pasta on lettuce.
7. Place pepper slices over pasta and spoon shrimp and dressing on top.
8. Arrange mango on shrimp and top with tomato and chives.
9. (personally, I just mixed it all together!)
10. ENJOY!
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