3/4 cup uncooked shell macaroni
3 cups water
3/4 pound medium-size fresh shrimp, peeled and deveined
1 cup chopped cauliflower
1 cup sliced celery
1/2 cup low-calorie French dressing
1/3 cup chopped fresh parsley
1/4 cup chopped sweet pickle
1/4 cup reduced-calorie mayonnaise
1 tablespoon lemon juice
1 teaspoon grated onion
1/2 teaspoon celery seeds
1/4 teaspoon pepper
Cook macaroni according to package directions, omitting salt and fat. Drain and set aside.
Bring 3 cups water to a boil in a medium saucepan. Add shrimp; cook 3 to 5 minutes or until shrimp turns pink. Drain well.
Combine macaroni, shrimp, cauliflower, and remaining ingredients; toss gently to combine. Cover and chill at least 8 hours.
Yield: 12 servings
Serving size: 3/4 cup Carbohydrate: 11 gm Protein: 6 gm Fat: 4 gm Calories: 100 Fiber: 1 gm Sodium: 212 mg Cholesterol: 42 mg
2 WW points