LOW CARB ITALIAN SHRIMP SALAD

INGREDIENTS
10 oz bow tie pasta
1 1/2 lbs cooked, peeled and
deveined shrimp

1 cup chopped celery
1/2 cup chopped red onions
1/2 cup chopped bell peppers
1 can (2.25 oz) sliced,
pitted ripe olives, drained

4 Roma tomatoes, cut into thin wedges
1 recipe Citrus Vinaigrette, recipe below
OR 1 1/4 cups bottled Italian dressing

DIRECTIONS

1. Cook pasta according to package directions; drain.
Rinse with cold water; drain again.

2. In a large bowl combine pasta, shrimp, celery, onion, bell pepper
and olives. Stir in tomato wedges. Pour Citrus Vinaigrette over pasta mixture
and toss gently to coat.
Cover and chill 2 to 24 hours. Stir before serving.

Citrus Vinaigrette:
In a screw top jar combine 3/4 cup grapefruit juice; 1/2 cup salad oil;
2 tablespoons honey; 1 tablespoon snipped fresh thyme or

1 teaspoon dried thyme, crushed; 1/4 teaspoon salt; and
1/4 tsp black pepper. Cover and shake well to mix.

Yield: 10 to 12 servings

Nutritional Information
Calories308
Total Fat (g)13
Saturated Fat (g)2
Monounsaturated Fat (g)3
Polyunsaturated Fat (g)7
Cholesterol (mg)133
Sodium (mg)280
Carbohydrate (g)29
Total Sugar (g)7
Fiber (g)2
Protein (g)18
Vitamin C (DV%)36
Calcium (DV%)5
Iron (DV%)19
Percent Daily Values are based on a 2,000 calorie diet.