| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Salads, Diabetic, Pasta |
4 |
Servings |
INGREDIENTS
| 4 |
oz |
Rotini; uncooked |
| 8 |
oz |
Plain low fat Yogurt |
| 1/3 |
c |
Wheat germ |
| 3 |
tb |
White wine vinegar |
| 1 |
tb |
Dijon mustard |
| 1/8 |
ts |
Black pepper |
| 1 |
c |
Chicken breast, cooked and diced |
| 3/4 |
c |
Broccoli flowerets; diced |
| 1/2 |
c |
Tomato; chopped & seeded |
| 1/3 |
c |
Red onion; chopped |
INSTRUCTIONS
Cook pasta according to package directions.
In medium bowl, combine yogurt, wheat germ, vinegar, mustard and pepper;
mix well. Add pasta and remaining ingredients: toss to coat. Serve
immediately or chill before serving. Sprinkle with additional wheat germ
before serving.
1/4 salad: Cal: 260; Cho: 35mg; Car: 34g, Pro: 22g; Food Exchange per
serving: 1 LEAN-MEAT EXCHANGE; + 1 VEGETABLE EXCHANGE; + 1 STARCH EXCHANGE
Source:Kretshmer Wheat Germ Submitted By NANCY O'BRION
Shared on rec.food.recipes by Judi M. Phelps. Internet:
jphelps@shell.portal.com Submitted By JUDI MAE PHELPS
<JPHELPS@SHELL.PORTAL.COM> On FRI, 23 JUN 1995 143559 GMT
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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