| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Salad | 4 | Servings | |
INGREDIENTS
| 20 | Small, thin slices of cold | |
| roast veal | ||
| 4 | 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 | T | Parmesan cheese |
| 2 | t | Fresh basil leaves -or- |
| 1/3 | t | Dried basil |
| 2 | T | Finely chopped celery leaves |
| Salt to taste |
INSTRUCTIONS
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.
A Message from our Provider:
“God doesn’t call the qualified, He qualifies the called.”
Nutrition (calculated from recipe ingredients)
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Calories: 776
Calories From Fat: 421
Total Fat: 46.9g
Cholesterol: 210.4mg
Sodium: 561.6mg
Potassium: 521.8mg
Carbohydrates: 16.4g
Fiber: 2.8g
Sugar: 7.9g
Protein: 73.9g