| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Sami |
Ww, Salads, Pasta, Low cal |
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 |
tb |
Dijon vinaigrette dressing |
| 2 |
ts |
Grated parmesan cheese |
| 2 |
ts |
Balsamic vinegar |
|
|
Freshly ground black pepper |
INSTRUCTIONS
1. 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 1992. Formatted by Joyce
Burton .. PDPP83A.
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