| 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
A Message from our Provider:
“Don’t put a question mark where God puts a period.”