| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Salads, Pasta |
6 |
Servings |
INGREDIENTS
| 8 |
oz |
Leonardo Veggie Spirelli cooked and drained (spiral multicolor pasta) |
| 4 1/2 |
ts |
Minced onion |
| 2 |
tb |
Vinegar |
| 1 |
c |
Diet mayonnaise |
| 1 3/4 |
ts |
Salt (optional) |
| 1/4 |
ts |
Pepper |
| 2 |
ts |
Paprika |
| 3 |
md |
Tomatoes, cut in wedges |
| 1/2 |
c |
Chopped green pepper |
| 2 |
tb |
Pitted black olives |
| 3 |
|
Hard-cooked eggs, sliced |
| 2 |
tb |
Snipped parsley |
INSTRUCTIONS
Combine the onion and vinegar and let it stand for a few minutes. Then add
the mayonnaise, salt, pepper and paprika and mix well. Mix the veggie
spirelli, tomatoes, green pepper, and olives in a large salad bowl; and
pour the mayonnaise mixture over all. Toss lightly. Chill the salad for
several hours before serving. When serving, garnish with the egg slices and
parsley. Makes 6 servings.
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