| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Sami | Ww, Salads, Pasta, Low cal | 4 | servings |
INGREDIENTS
| 3 | oz | Lasagna noodles; coarsely |
| Broken | ||
| 2 | c | Broccoli florets; cooked and |
| Chilled | ||
| 1 1/2 | oz | Gorgonzola cheese; crumbled |
| 8 | Dried tomato halves; soaked | |
| Drained; coarsely chopped | ||
| 2 | tb | Dijon vinaigrette dressing |
| 2 | ts | Grated parmesan cheese |
| 2 | ts | Balsamic vinegar |
| Freshly ground black pepper |
INSTRUCTIONS
1. In large pot of boiling water, cook lasagna noodles 10-12 minutes, until tender; drain and rinse with cold water. 2. In medium bowl, combine noodles with remaining ingredients; toss to mix well. Cover and refrigerate until chilled. Toss before serving. Each serving provides: 1 FA, 1/2 P, 2 V, 1 B, 5 C. Per serving: 187 cal, 8 g pro, 7 g fat, 24 g car, 283 mg sod, 9 mg. chol. Source: Weight Watchers Magazine, August 1992. Formatted by Joyce Burton .. PDPP83A. Converted by MM_Buster v2.0l.
A Message from our Provider:
“Prayer: Don’t give God instructions — just report for duty!”