Lemon-Dill Seafood Salad

2 Cups / 500 ml Dry Rotini Pasta
1 teas. / 5 ml Watkins Chicken Soup Base
2 Cups / 500 ml Cubed Shrimp, Crab or Surimi
1/3 Cup / 80 ml Sliced Celery
1/4 Cup / 60 ml Sliced Green Onion
Dark Green or Red Leaf Lettuce
Watkins Dill Weed, for garnish; lemon slices for garnish.

Cook pasta according to package directions, substituting the Chicken Soup Base for salt called for in directions. Drain; rinse with cold water; drain again. Combine pasta, seafood, celery, and green onion in large bowl; toss. Toss with dressing (recipe below). Chill until serving time. To serve, line serving plate(s) with lettuce, top with seafood mixture. Garnish with fresh lemon slices and a sprinkling of Dill Weed. Makes 6 servings.

Dressing
3 Oz. / 84 g (1/3 Cup / 80 ml) Reduced-Calorie Cream Cheese
1/2 Cup / 125 ml Plain Nonfat Yogurt
1/4 Cup / 60 ml Skim Milk
1 1/2 Tbsp. / 25 ml Watkins Lemon-Dill Liquid Spice Blend
1 teas. / 5 ml Watkins Parsley
1 teas. / 5 ml Watkins Seasoning Salt
1/4 teas. / 1.2 ml Watkins Black Pepper

Combine all ingredients and mix well.

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