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  • 12servings

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3, C, P
MineralsNatrium, Silicon, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3/4 cup 109g / 3.8oz Brocolli florets

  2. 22 oz 625g Uncooked fresh shrimp - peeled, deveined

  3. 1 lb 454g / 16oz Cooked small pasta shells

  4. 2 lbs 908g / 32oz Carrots - peeled, diced (medium)

  5. 1/2 lb 227g / 8oz Red onion - diced (medium)

  6. 4 tablespoons 60ml Chopped cilantro

  7. 1 Red pepper - julienned

  8. 1 Yellow pepper - julienned

  9. 1 Green pepper - julienned

  10. 8 Cherry tomatoes - halved (large)

  11. 4 Celery stalks - diced (medium)

  12. 4 Scallions - chopped

  13. 2 tablespoons 30ml Minced garlic

  14. 12 tablespoons 180ml Pitted black olives (large)

  15. 1/2 lb 227g / 8oz Cooked sea scallops

  16. 1/2 lb 227g / 8oz Precooked crab legs

  17. 1/2 cup 118ml Olive oil

  18. 1/3 cup 78ml Red wine vinegar

  19. Freshly-ground black pepper - to taste

Instructions Jump to Ingredients ↑

  1. Blanch brocolli florets by placing in boiling water. Turn off the heat, wait 1 minute and drain brocolli. Pour cool water over the brocolli to stop the cooking process and drain again.

  2. Boil the shrimp until it just turns pink. Combine the pasta and vegetables in a large salad bowl. Add the cooked seafood and toss with the pasta and vegetables.

  3. Combine the oil, vinegar, and pepper. Pour the dressing over the salad and refrigerate for several hours before serving.

  4. This recipe yields 12 servings. Serving size: 3/4 cup.

  5. Exchanges Per Serving: 1 Starch, 1 Vegetable.

  6. Nutrition Facts: Calories 226; Calories from Fat 97; Fat 11g; Saturated Fat 2g; Cholesterol 90mg; Sodium 242mg; Carbohydrates 90g; Dietary Fiber 2g; Sugars 5g; Protein 16g.

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