Ingredients:
1 lb dry linguine
3/4 cup mayonnaise
3/4 cup light sour cream
1 tablespoon rice wine vinegar
1 teaspoon Dijon mustard
2 tablespoons horseradish ( or more if you wish)
1/2 teaspoon dill weed (optional)
1 dash Tabasco sauce
salt & freshly ground black pepper ( to taste)
1 cup thinly sliced fresh mushrooms
2 cups small cauliflower florets
2 cups cooked baby shrimp ( defrosted if frozen)
2 green onions, thinly sliced
2 hard-boiled eggs, peeled and quartered lengthwise
Directions:
Put on a large pot of salted water to boil; when boiling, break linguini into thirds and drop into water.
Cook until pasta is al dente; drain, rinse with cold water, then leave in colander to drain well.
Meanwhile, prepare dressing: In a mixing bowl, whisk together mayonnaise, sour cream, vinegar, mustard, horseradish, dill weed (if using) and Tabasco sauce; taste and add salt and/or pepper if you wish.
In a large serving bowl, combine drained linguini with mushrooms, cauliflower florets, shrimp and green onions; add dressing (depending on how creamy you like your salad, you may not use it all) and combine well.
Arrange hard-boiled egg quarters around edge of bowl, cover, and chill until serving.
Servings: 4
Time preparation: 20 min.
Time total: 40 min.