posted by Angel 05-21-103 8:46 PM
Caesar Salad Pasta for 100
8-1/3 cups light sour cream or non-fat sour cream
6 cups water
4-1/6 cups white wine vinegar or other vinegar
16-2/3 pkg. (1.2 oz. each) Caesar salad dressing mix
133-1/3 oz. uncooked rotelle (spiral) pasta
16-2/3 tbsp. butter
16-2/3 cloves finely chopped fresh garlic
8-1/3 lb. uncooked med. shrimp, peeled and deveined
16-2/3 pkg. (10 oz. each) Italian lettuce blend
16-2/3 ripe tomato, seeded and diced in ½
Freshly grated Parmesan cheese, if desired
In small bowl stir togethter all dressing ingredients with wire whisk until smooth. If thinner consistency is desired, stir in additional water. Cover; refrigerate until ready to serve.
Cook pasta according to package directions. Rinse with hot water; drain. Keep warm. Meanwhile, in small skillet melt butter and add garlic. Cook over medium heat for 1 minute. Add shrimp; continue cooking, stirring occasionally, until shrimp turns pink (2 to 4 minutes).
In large salad bowl combine cooked pasta, shrimp, lettuce and tomato. Pour desired amount of dressing over salad; toss to coat. Sprinkle with Parmesan cheese.
Go to Mimi's Archive Page
Return to Mimi's Recipe Request Line