Crevettes And Brugnons Salad - cooking recipe

Ingredients

2 cups small shell pasta, cooked
12 ounces medium shrimp, cooked
1 1/2 cups sliced celery
2 large nectarines, thinly sliced
1/2 cup raisins
1/2 cup peanuts
lettuce leaf, to line the bowls
For the dressing
1/2 cup oil
1/3 cup cider vinegar
1 teaspoon prepared mustard
1 teaspoon salt substitute
1 (4 ounce) jar of sliced pimiento, drained
garlic powder

Preparation

Combine all the salad ingredients except the lettuce and nectarines.
Combine dressing ingredients in separate bowl.
Add dressing to salad and toss.
Put in the frige for at least an hour.
To serve, line bowls with lettuce leaves.
Mound salad in center and arrange nectarine slices around the edge of the salad mound.