| 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
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