Kristene Fortier, our expert food columnist, is the author of
"The
Whole Family Cookbook: Two-Tiered Meals to Please Both Parents and
Kids."
Pasta and shrimp turn this Caesar salad into a complete meal. For
the children who don't like their foods all mixed together, it's easy to
serve the pasta separate with the salad on the side.
The low-fat Caesar dressing is far better than any bottled version
that I've tried. Although low-fat or fat-free mayonnaise is used for the
base, when mixed with anchovies, lemon juice, and garlic, the flavors come
together nicely. Don't try to substitute anchovy paste for the anchovy filets.
The dressing won't taste nearly as good.
Shrimp Pasta Caesar Salad
-
6-8 ounces rainbow rotini pasta
-
1/2 pound peeled and de-veined shrimp, tails removed
-
1 head romaine lettuce, rinsed and shredded
-
Salt and pepper for seasoning
-
1/4 cup shredded Parmesan cheese
Grown-Ups:
-
2-3 anchovy filets
-
1 garlic clove, pressed
-
2 tablespoons fresh lemon juice
-
1/4 cup fat-free or low-fat mayonnaise
-
1-2 drops Worcestershire sauce
-
Freshly ground black pepper for seasoning
Children:
1/4 low-fat or regular ranch dressing
Bring a large pot of water to a boil. Add the pasta and cook according
to the package directions. About 1 minute before the pasta is ready, add
the shrimp. Bring back to a boil and cook for 1 minute. Drain, rinse with
cold water and continue to drain until ready to serve.
While the pasta is cooking, shred the lettuce and place in a large
bowl. Remove excess oil by blotting the anchovy filets between paper towels.
Transfer to a shallow bowl and mash with a fork to make a paste. Add the
garlic, lemon juice, mayonnaise, and Worcestershire sauce to the bowl, stirring
to combine. Season to taste with black pepper. Season the pasta with salt
and pepper.
To serve, mix the pasta and lettuce together. Arrange on individual
plates. Sprinkle the Parmesan cheese on top. Serve the salads for the grown-ups
with the Caesar salad dressing and the salads for the children with ranch
dressing. Alternatively, serve the pasta for the children on dinner plates
with the salad on the side.
Grown-Ups:
Calories 250; Calories from fat 35 Total fat 3.5g; Saturated fat
1.5g; Cholesterol 190mg; Sodium 640mg; Carbohydrate 34g; Dietary fiber 3g;
Sugars 3g; Protein 19g
Children: Calories 260; Calories from fat 40; Total fat 4.5g; Saturated
fat 1.5g; Cholesterol 85mg; Sodium 550mg; Carbohydrate 37g; Dietary fiber
3g; Sugars 5g; Protein 17g
To order,
"The
Whole Family Cookbook: Two-Tiered Meals to Please Both Parents and Kids"
click on this link.
About the Author: Kristene Fortier lives in the San Francisco
Bay Area with her family which includes two picky kids. She is a syndicated
columnist for "Pleasing Picky Eaters" a weekly food column and the author
of The Whole Family Cookbook, Two-Tiered Meals to Please Both Parents and
Kids. Order your copy through amazon.com
or call 1-800-852-4890. Send questions or tips to
pickykids@aol.com. Visit
www.healthykitchen.com and enter
to win a brand new 2001 Dodge Caravan. |
