| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Beans/peas, Low fat |
4 |
Servings |
INGREDIENTS
| 3 |
md |
Carrots; thinly sliced |
| 2 |
c |
Fava Beans; cooked |
| 1 |
c |
Pasta; tiny |
| 1/4 |
c |
Chives; snipped |
| 3 |
tb |
Red Wine Vinegar |
| 1 |
ts |
Basil; dried |
| 1/2 |
ts |
Dry Mustard |
| 1 |
ts |
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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