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Vermicelli Salad

low fat, salads/dressings

2 celery stalks; finely chopped
4 gherkin pickles; finely chopped
1/4 cup chopped onions
1/2 cup fat-free mayonnaise
1/4 cup nonfat plain yogurt
4 tablespoons snipped fresh parsley
Freshly-ground white pepper; to taste
6 ounces vermicelli; broken, cooked,
and drained
1 pound shrimp; cooked, shelled,
deveined and coarsely chopped
1 hard-boiled egg; chopped (garnish)
Paprika; for garnish

Mix celery, pickles, onions, mayonnaise, yogurt, 3 tablespoons of parsley and pepper in a bowl. Add vermicelli and shrimp; toss to coat. Cover and refrigerate until well chilled. Before serving, garnish with eggs, paprika and remaining 1 tablespoon of parsley. This recipe yields 4 servings. Comments: The original pasta, shrimp and pickle salad was just too heavy on the eggs and mayo. In this version, both have been cut way back, so the fat content has dropped by a whopping 22 grams per serving. A chopped hard-boiled egg serves as a garnish. Nutritional Information Per Serving: Calories: 289; Fat: 2.9 grams (9% of calories); Cholesterol: 118 milligrams; Sodium: __ milligrams; Fiber (grams) 0.8.

Source: "Prevention's Recipe Archive at http://www.prevention.com/cooking" S(Formatted for MC5): "01-15-2000 by Joe Comiskey - jcomiskey@krypto.net"

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Per serving: 330 Calories (kcal); 3g Total Fat; (9% calories from fat); 29g Protein; 43g Carbohydrate; 226mg Cholesterol; 592mg Sodium Food Exchanges: 2 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates

NOTES : Weight Watcher points calculated at 6 Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0

Yield: 4 servings

Preparation Time: 0:00

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