| 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.
A Message from our Provider:
“Instead of complaining that God had hidden himself, you will give Him thanks for having revealed so much of Himself. #Blaise Pascal”