| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Salads, Low-cal | 8 | Servings | |
INGREDIENTS
| 1/3 | c | White wine vinegar |
| 1 | tb | Olive oil, extra light |
| 1 | ts | Dill weed |
| 1/4 | ts | Salt |
| 1/4 | ts | Dry mustard |
| 1/8 | ts | Pepper |
| 5 | oz | (2 cups) rotini pasta |
| 1 | c | Sliced carrots |
| 1 | c | Cut 1" fresh green beans |
| 1/2 | c | Red bell pepper strips |
| 4 | Green onions, sliced (1/2c) | |
| 8 | Cherry tomatoes, quartered | |
| 1/2 | c | Sliced cucumber |
| 3 | oz | (1/2 c) cubed low fat mozarella cheese |
| 8 | 1 | cup servings. |
INSTRUCTIONS
DRESSING SALAD 1. In a jar, combine all dressing ingredients, and shake well. 2. Cook pasta in 3 quarts boiling water to desired doneness, adding carrots and green beans during the last 2-4 minutes or pasta cooking time. Drain; rinse thoroughly with cold water to cool rapidly. 3. In a large serving bowl, combine cooled pasta mixture and remain- ing salad ingredients. Pour dressing over salad; toss gently. Nutritional info: per cup, 130 calories, 4 gms fat; Dietary exchanges, 2 breads, 1 vegetable, 1 fat Makes Source: Pillsbury Fast and Healthy Magazine, May-June 1994 Typed for you by Linda Fields, Cyberealm BBS Watertown NY 315-786-1120 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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