| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Salad | 12 | Servings | |
INGREDIENTS
| 4 | qt | Spiral or shell pasta |
| cooked | ||
| 1 | lb | Roma, or medium tomatoes |
| seeded 1/2" dice | ||
| 1/2 | c | Red onion, small dice |
| 1 1/2 | c | Pitted olives, Kalamata or |
| canned halved | ||
| 1/4 | c | Un dried tomates |
| reconstituted chopped | ||
| 1 | c | Cauliflower, small pieces |
| 1/2 | c | Broccoli, small pieces |
| 1/2 | c | Roasted red peppers, 1/2" |
| dice | ||
| 1/2 | c | Capers |
| 1 1/2 | c | Feta cheese, crumbled |
| 1/4 | c | Fresh grated parmesan cheese |
| 4 | Cloves garlic, minced | |
| 3/4 | c | Extra virgin olive oil |
| 1/4 | c | Red wine vinegar |
| 1 1/2 | T | Capers |
| 1 | T | Liquid from capers |
| 1/4 | c | Lemon juice |
| 1/4 | t | Fresh ground pepper |
| 1 | t | Salt |
INSTRUCTIONS
submitted by: cathlin@oneworld.com (Cathlin Bennett, Corvallis, Oregon) Combine all salad ingredients except parmesan cheese. In a blender mix all dressing ingredients. Pour dressing over salad and toss carefully, adding parmesan. Recipe Archive - 01 July 1996 From the 'RECIPEinternet: Recipes from Around the World' recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 643
Calories From Fat: 76
Total Fat: 8.5g
Cholesterol: 42.9mg
Sodium: 685.8mg
Potassium: 373.7mg
Carbohydrates: 108.1g
Fiber: 3.9g
Sugar: 1.1g
Protein: 30.9g