• 40minutes
  • 715calories

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsB1, B9, H
MineralsCopper, Natrium, Fluorine, Calcium, Magnesium, Chlorine, Phosphorus

Ingredients Jump to Instructions ↓

  1. 1 lb dry linguine

  2. 3/4 cup mayonnaise

  3. 3/4 cup light sour cream

  4. 1 tablespoon rice wine vinegar

  5. 1 teaspoon Dijon mustard

  6. 2 tablespoons horseradish (or more if you wish)

  7. 1/2 teaspoon dill weed

  8. 1 dash Tabasco sauce

  9. salt & freshly ground black pepper (to taste)

  10. 1 cup thinly sliced fresh mushrooms

  11. 2 cups small cauliflower florets

  12. 2 cups cooked baby shrimp (defrosted if frozen)

  13. 2 green onions , thinly sliced

  14. 2 hard-boiled eggs , peeled and quartered lengthwise

Instructions Jump to Ingredients ↑

  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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