Vermicelli Salad - Prevention's

Course : Salads
Serves: 4
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2 medium celery stalks -- finely chopped
4 medium gherkin pickles -- finely chopped
1/4 cup chopped onions
1/2 cup fat-free mayonnaise
1/4 cup nonfat plain yogurt
4 tablespoons snipped fresh parsley
1 teaspoon white pepper -- (to taste)
6 ounces vermicelli -- broken, cooked and drained
1 pound shrimp -- cooked, shelled, deveined and coarsely chopped
1 large hard-boiled egg -- chopped (garnish)
1 tablespoons paprika -- (garnish)

Preparation / Directions:

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.


Nutritional Information:

330 Calories (kcal); 3g Total Fat; (9% calories from fat); 29g Protein; 43g Carbohydrate; 226mg Cholesterol; 592mg Sodium

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