Pasta and Seafood Salad


  • 1 package (7 ounces) prepared spring salad mix
  • 1 tbsp fresh lemon juice
  • 1/2 cup  California raisins
  • 1 package  (7 ounces) prepared salad mix containing butter lettuce and radicchio
  • 1/2 cup extra virgin olive oil
  • 3 tablespoons  curry powder
  • 8 ounces  uncooked bow-tie or shell pasta
  • 12 ounces  cooked shrimp
  • 4 ounces  smoked salmon, sliced into long, narrow strips
  • 3 tbsp minced fresh chives
  • 1  can (15 ounces) chickpeas (garbanzo beans), drained


Prepare pasta according to package directions, dissolving the curry powder in the boiling water before adding the pasta. When the pasta is cooked but still firm, drain and cool under cold running water. Drain again thoroughly and place in a salad bowl. Add the shrimp, salmon, chickpeas and raisins.

In a small bowl stir together the chives, lemon juice, salt and pepper to taste. Add oil and stir vigorously until blended. Pour over the salad; toss well and serve on individual salad plates lined with butter lettuce mix.

Nutrition Information

Calories 530 (27% from fat); Total Fat 16g (sat 2.5g, mono 9g, poly 3g);
Cholesterol 155mg; Protein 35g; Carbohydrates 61g; Fiber 9g; Iron 8mg; Sodium 1050mg; Calcium 149mg;