Crevettes and Brugnons Salad

Submitted by Clifford Boren

"A very pleasant dining experience on a hot summer's eve. Serve with crackers or Holland rusks and a chilled white wine."

 

• Ready In: 35mins
• Ingredients: 13
• Serves: 4

ingredients

• 2 cups small shell pasta, cooked
• 12 ounces medium shrimp, cooked
• 1 1⁄2 cups sliced celery
• 2 large nectarines, thinly sliced
• 1⁄2 cup raisins
• 1⁄2 cup peanuts
• lettuce leaf, to line the bowls

• For the dressing

• 1⁄2 cup oil
• 1⁄3 cup cider vinegar
• 1 teaspoon prepared mustard
• 1 teaspoon salt substitute
• 1 (4 ounce) jar of sliced pimiento, drained
• garlic powder

directions

1. Combine all the salad ingredients except the lettuce and nectarines.
2. Combine dressing ingredients in separate bowl.
3. Add dressing to salad and toss.
4. Put in the frige for at least an hour.
5. To serve, line bowls with lettuce leaves.
6. Mound salad in center and arrange nectarine slices around the edge of the salad mound.