| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Greek | 6 | Servings | |
INGREDIENTS
| 1 | lb | Spinach fettucine |
| 1/2 | c | Chicken-flavoured broth |
| 1 | tb | Balsamic vinegar |
| 1 | tb | White wine vinegar |
| 1 | Cloves garlic; minced (up to 2) | |
| 3 | Cloves garlic; oven roasted | |
| 1 | ts | Dried basil |
| 1 | ts | Dried oregano |
| 4 | oz | Vegan feta cheese (see recipe below) |
| 8 | oz | Spinach; washed, dried and chopped |
| 1 | Cuke; peeled and chopped | |
| 1/2 | sm | Red onion; sliced in very thin rounds |
| Fresh cracked black pepper; to taste | ||
| Salt; or salt-free seasoning, to taste | ||
| 10 | Cherry tomatoes; quartered |
INSTRUCTIONS
Recipe(s) adapted from: "The Uncheese Cookbook" "The American Vegetarian Cookbook" "Low Fat Living" Cook the fettucine according to package directions, until al dente. Meanwhile, in a small bowl, mix the broth, vinegar, garlics, basil and oregano. Drain the fettucine, place it in a large bowl; add the broth mix, feta, spinach, cukes and onions. Toss well. Season, to taste, with the salt and pepper. Add the tomatoes and toss gently. Chill until ready to serve (the flavours improve over time). Serve at room temp, or slightly chilled. Posted to fatfree digest V97 #180 by Jacqueline <still@bconnex.net> on Aug 15, 1997
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