Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Bow-Tie Pasta
1 tb Vegetable Oil
Salt
1/2 c Green Onion -- minced
1 Cucumber -- finely chopped
3/4 c Celery -- finely chopped
1/2 c Carrot -- coarsely grated
8 oz Surimi Seafood -- coarsely
Chopped
4 oz Tiny Shrimp -- cook, drain,
Chop

-------------------SEAFOOD SALAD DRESSING------------------------
3/4 c Mayonnaise
6 tb Light Sour Cream
3 tb Lemon Juice -- freshly
Squeezed
2 tb Cider Vinegar
2 tb Sugar
1 1/2 tb Salad Oil
3/4 ts Celery Seed
Salt And Pepper -- to taste

Seafood alternatives; Crabmeat, flaked cooked fish.

To cook the pasta: Bring a large pan of water to a rapid boil.
Quickly stir in the pasta and cook until al dente (tender but still
firm to the bite), about 10 minutes. Pour the pasta into a colander
and drain well; do not rinse. Put the pasta in a large bowl or
baking pan and toss with vegetable oil and salt; let cool.

To make the salad dressing: Combine all ingredients in a small bowl
and whisk until smooth; taste for seasoning. Refrigertae until
needed. The dressing can be made up to 2 days in advance.

To assembel the salad: toss the cooled pasta, salad dressing and
remaining ingredients together well. Refrigerate for at least 30
minutes before serving, to allow the flavors to blend.

Per serving: Calories 270; fat 12.8 g; cholesterol 25 mg;
carbohydrate 29.9 g; fiber 1.4 g; protein 8.9 g; sodium 115 mg;
potassium 181 mg. Excellent source of vitamin A.

Recipe By : Simply Seafood magazine, Vol. 4 No. 4 Fall 1994

From: Marjorie Scofield Date: 06-25-95 (21:12) (160)
Fido: Recipes

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