| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
|
Dessert/din, Pasta/rice |
6 |
Servings |
INGREDIENTS
| 3 |
c |
Rotini pasta, uncooked |
| 1 1/2 |
c |
Fat-free cheddar cheese, shredded |
| 1 1/4 |
c |
Fat-free mayonnaise |
| 1/2 |
c |
Fat-free sour cream |
| 1/2 |
c |
Onions, chopped |
| 1/2 |
c |
Bell peppers, chopped |
| 1/4 |
c |
Celery, chopped |
| 1/4 |
c |
Skim milk |
| 1 |
ts |
Granulated sugar |
| 1/2 |
ts |
Salt |
| 1/8 |
ts |
Black pepper |
| 2 |
ts |
Prepared mustard |
| 1/2 |
c |
Fat-free cheddar cheese, shredded |
| 1/4 |
c |
Walnuts, chopped |
| 4 |
sl |
Fat-free turkey bacon, cooked and crumbled |
INSTRUCTIONS
SALAD
TOPPING
Cook rotini according to package directions. Rinse with cold water and
drain. To prepare salad, combine rotini, 1 1/2 cups cheese, mayonnaise,
sour cream, onions, bell peppers, celery, milk, sugar, salt, black pepper,
and mustard in a mixing bowl. Mix well. Cover and refrigerate two hours. To
prepare topping, combine, remaining cheese, walnuts, and bacon crumbs. Mix
well. Sprinkle over salad.
Per serving: 259 Calories; 2g Fat (7% calories from fat); 13g Protein; 48g
Carbohydrate; 12mg Cholesterol; 998mg Sodium
Recipe by: Land O Lakes Collector Series, Pasta! Posted to MC-Recipe Digest
V1 #605 by matejka@bga.com (Anita A. Matejka) on May 11, 1997
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