Sea Shells Salad Recipe

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Rachael Ray on Food Network
Nutrition per serving    (USDA % daily values)
CAL
254
FAT
24%
CHOL
23%
SOD
9%

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Ingredients for 4 servings

1/3 cup tiny frozen green peas, a generous handful

1/2 pound medium-size shell shape pasta, cooked to al dente, cold shocked, well drained

1/2 small red bell pepper, seeded and chopped into fine dice

2 scallions, chopped, both whites and greens

Coarse salt and pepper

3 or 4 sprigs fresh tarragon, chopped to about 2 tablespoons

Romaine or leaf lettuce, for lining plate under salad

Chopped fresh parsley, for garnish

1/4 to 1/3 cup mayonnaise

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