Name: Suzanne Somers' Deli Pasta Salad
Ingredients: Dressing; 1/2 c Olive or vegetable oil; 1/4 c Red wine vinegar; 1 1/2 ts Italian seasoning; 1/8 ts Pepper; 1/2 ts Salt; Salad; 8 oz Tricolor rotini; cook; 9 oz Frozen artichoke hearts; 6 oz Monterey jack; cube; 5 oz Pepperoni; slice; 1/2 Head broccoli florets; 1/2 Head cauliflower florets; 2 Scallions; slice; 1 lg Red pepper; 1" dice; Lettuce leaves; garnish

Why are we experiencing such an epidemic of open- and not-so-open- sin in the church today?… [Because] we have promoted a “gospel” that says it is possible to be a Christian while stubbornly refusing to address practices or behaviors we know are sinful. We have accepted the philosophy that it’s OK for Christians to look, think, act, and talk like the world. We have made it an offense to admonish people about their sin, either privately or, when necessary, publicly. If only we were as loath to commit sin as we are to confront it!

Nancy Leigh DeMoss

CATEGORY	CUISINE	TAG	YIELD
Vegetables	Italian	Italian5	8	servings

INGREDIENTS

		Dressing
1/2	c	Olive or vegetable oil
1/4	c	Red wine vinegar
1 1/2	ts	Italian seasoning
1/8	ts	Pepper
1/2	ts	Salt
		Salad
8	oz	Tricolor rotini; cook
9	oz	Frozen artichoke hearts
6	oz	Monterey jack; cube
5	oz	Pepperoni; slice
1/2		Head broccoli florets
1/2		Head cauliflower florets
2		Scallions; slice
1	lg	Red pepper; 1" dice
		Lettuce leaves; garnish

INSTRUCTIONS

DRESSING-Whisk together oil, vinegar, Italian seasoning, salt and pepper.
Place artichoke hearts in colander in sink. Drain pasta over artichokes
then rinse both under running cold water and drain. Add all salad
ingredients except lettuce to dressing; toss to coat. Serve immediately or
cover and chill to serve later. Garnish salad with lettuce.
Per serving: 22 Calories (kcal); trace Total Fat; (8% calories from fat);
1g Protein; 5g Carbohydrate; 0mg Cholesterol; 155mg Sodium Food Exchanges:
0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other
Carbohydrates
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