| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Salad | 4 | Servings | |
INGREDIENTS
| 20 | Small; thin slices of cold roast veal | |
| 4 | sm | Tomatoes; thinly sliced |
| 16 | Raw asparagus tips | |
| 1 | c | Green pasta shells or green noodles; cooked, drained and chilled |
| 1 | c | Plain yogurt |
| 1/2 | c | Ricotta cheese |
| 2 | tb | Parmesan cheese |
| 2 | ts | Fresh basil leaves -or- |
| 1/3 | ts | Dried basil |
| 2 | tb | Finely chopped celery leaves |
| Salt to taste |
INSTRUCTIONS
DRESSING Combine veal, tomatoes, asparagus and chilled pasta. Chill. Mix all dressing ingredients together. Salt to taste. Chill. To serve, divide salad into 4 bowls and top with dressing. Calories: 260 per serving. Yield: 4 servings. LOW CALORIE BEVERLY MOORE (MRS. RICHARD N., JR.) From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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