Thursday, September 27, 2012
1/2 lb orcecchiette pasta
1 C chopped celery
6 oz can artichoke (chopped and drained)
2 C Roma tomatoes ( cut in half and each half into thirds)
1/2 lb fresh spinach chopped
1 lb cooked shrimp
1/2 C olive oil
1/2 C vegetable oil
1/2 fresh lemon juice
2.5 oz fresh basil chopped
2 t salt
1/4 t black pepper
2 t sugar
1. Cook past according to package directions.
Rinse with cold water and drain.
2. In a large mixing bowl toss cooked shrimp, fresh spinach, roma tomatoes, artichokes, celery and pasta.
3. In a blender add oils and lemon, blend well, add basil, sugar, salt and pepper.
One hour before serving, pour dressing over salad and toss. Adjust seasonings if needed.