A Fiery Sparkling Salad, for the Fourth of July

A perfect salad idea to spice up any Fourth of July holiday picnic, stay at home luncheon or dinner...When I read this recipe in the Miami Herald yesterday I decided to make it last night as a pretest and it was scrumptuous..I am going to contribute it to the 4th of July picnic I will attending in Marco Island next week..The Red White and Blue will be perfect in this colorful combination of plump shrimp, fusilli pasta, blueberries, tomatoes and green beans

Fiery Shrimp Pasta Salad,.

Since I like to keep a bag of peeled, frozen shrimp on hand I had a bag in the freezer already the only thing I had to go out and buy were the blueberries and the green beans

Enjoy

Hints:

Cooked shrimp can be used instead of raw.

Any type of summer berry and short-cut pasta can be used.

Buy green beans that have already been trimmed.

The salad can be made a day ahead and refrigerated. Bring to room temperature before serving for best flavor.

Preparation:

Place water on to boil for pasta.

Mix dressing.

Cook shrimp.

Assemble salad.

Shopping list : 1 package fusilli (corkscrew) pasta, 1 bottle prepared horseradish, ¼ pound green beans, 1 small bunch scallions, 1 container blueberries, 1 medium tomato, 1 lemon, 1 small head red lettuce, ¾ pound peeled shrimp.

Staples: Mayonnaise, salt, black peppercorns. or to buy should you not have them on hand

This meal contains 604 calories per serving with 23 percent of calories from fat.

Bon Appitit, and Happy Fourth

LInda Gassneheimers writes recipes for the Miami Herald on a regular basis and can be found in the Tropical Life section of the paper on Thursdays