Shrimp Salad With Pineapple And Pecans
|Shelled and deveined cooked shrimp||3 Ounce, cut lengthwise into halves|
|Canned pineapple chunks||1⁄2 Cup (8 tbs), drained (No Sugar Added)|
|Snow peas||1⁄2 Cup (8 tbs), stem ends and strings removed, blanched (Chinese Pea Pods)|
|Pecan halves||1⁄2 Ounce, toasted|
|Sliced scallion||4 1⁄2 Teaspoon (Green Onion, 1 Tablespoon Plus 1 1/2 Teaspoons)|
|Plain low-fat yogurt||2 Tablespoon|
|Sour cream||2 Tablespoon|
|Reduced-calorie mayonnaise||2 Teaspoon|
|White wine vinegar||2 Teaspoon|
1. In medium mixing bowl combine shrimp, pineapple, snow peas, pecans, and scallion.
2. Using a wire whisk, in small mixing bowl beat together remaining ingredients; pour over shrimp mixture and toss to coat. Cover and refrigerate until ready to serve.