Salads
| Amount | Measure | Ingredient |
|---|---|---|
| 6 cups | water | |
| 2 pounds | unpeeled medium size fresh shrimp (or frozen) | |
| 10 ounces | fusilli (corkscrew) pasta | |
| 1/2 pound | feta cheese -- crumbled | |
| 6 | green onions -- chopped | |
| 4 medium | tomatoes -- cut up | |
| 1 Tbsp. | minced fresh basil | |
| freshly ground | pepper to taste | |
| 1 1/2 | cups | commercial Italian dressing |
| leaf | lettuce |
Bring water to boil; add shrimp, and cook 3 to 5 minutes or until shrimp turnpink. Drain well; rinse with cold water. Chill. Peel shrimp, and devein, ifdesired.Cook pasta according to package directions; drain. rinse with cold water;drain again, and set aside.Combine shrimp, pasta, feta cheese, and next 5 ingredients, tossing gently.Cover and chill at least 1 hour. Serve on lettuce leaves. I used Kraft Classic Italian Vinaigrette. Even with cutting the recipe in half, itserved 4 or 5 healthy servings. Very good.