| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Sami | Low cal, Pasta, Salads, Ww | 4 | Servings |
INGREDIENTS
| 3 | oz | Lasagna noodles, coarsely |
| Broken | ||
| 2 | c | Broccoli florets, cooked and |
| Chilled | ||
| 1 1/2 | oz | Gorgonzola cheese, crumbled |
| 8 | Dried tomato halves, soaked | |
| Drained, coarsely chopped | ||
| 2 | T | Dijon vinaigrette dressing |
| 2 | t | Grated parmesan cheese |
| 2 | t | Balsamic vinegar |
| Freshly ground black pepper |
INSTRUCTIONS
In large pot of boiling water, cook lasagna noodles 10-12 minutes, until tender; drain and rinse with cold water. 2. In medium bowl, combine noodles with remaining ingredients; toss to mix well. Cover and refrigerate until chilled. Toss before serving. Each serving provides: 1 FA, 1/2 P, 2 V, 1 B, 5 C. Per serving: 187 cal, 8 g pro, 7 g fat, 24 g car, 283 mg sod, 9 mg. chol. Source: Weight Watchers Magazine, August Formatted by Joyce Burton .. PDPP83A. Converted by MM_Buster v2.0l.
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