| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Beans/peas, Low fat |
4 |
Servings |
INGREDIENTS
| 3 |
|
Carrots, thinly sliced |
| 2 |
c |
Fava Beans, cooked |
| 1 |
c |
Pasta, tiny |
| 1/4 |
c |
Chives, snipped |
| 3 |
T |
Red Wine Vinegar |
| 1 |
t |
Basil, dried |
| 1/2 |
t |
Dry Mustard |
| 1 |
t |
Oil |
INSTRUCTIONS
Adapted to low fat from original recipe Blanch carrots in boiling
water for 3 min., drain. In a lg. bowl, place carrots, drained favas,
pasta and chives. In a cup, whisk vinegar, oil, basil and mustard.
Pour over salad. Toss well. Refrigerate. Marinate at least 2 hrs.
before serving. Serve at room temperature. Entered into MasterCook
II and tested for you by Reggie Dwork reggie@reggie.com Posted to
Digest eat-lf.v096.n136 Date: Wed, 28 Aug 1996 21:59:03 -0700 From:
Reggie Dwork <reggie@reggie.com> NOTES : Cal 174.2 Fat 2.1g Carbs
32.5g Dietary Fiber 4.7g Protein 7.2g Sodium 48mg CFF 10.6%
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