Vermicelli Salad Recipe - Cooking Index
Vermicelli Salad Recipe - Cooking Index
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.
Type: Low Fat| 2 | Celery stalks - finely chopped | |
| 4 | Gherkin pickles - finely chopped | |
| 1/4 cup | 15g / 0.5oz | Chopped onions |
| 1/2 cup | 118ml | Fat-free mayonnaise |
| 1/4 cup | 59ml | Nonfat plain yogurt |
| 4 tablespoons | 60ml | Snipped fresh parsley |
| Freshly-ground white pepper - to taste | ||
| 6 oz | 170g | Vermicelli - broken, cooked, |
| And drained | ||
| 1 lb | 454g / 16oz | 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.
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
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