Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Salads Low-Cal
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
--- -----------------------DRESSING-----------
1/3 c White wine vinegar
1 tb Olive oil, extra light
1 t Dill weed
1/4 ts Salt
1/4 ts Dry mustard
1/8 ts Pepper
-----------------------------------SALAD----
5 oz (2 cups) rotini pasta
1 c Sliced carrots
1 c Cut 1" fresh green beans
1/2 c Red bell pepper strips
4 Green onions, sliced (1/2c)
8 Cherry tomatoes, quartered
1/2 c Sliced cucumber
3 oz (1/2 c) cubed low fat
-mozzarella cheese
1. In a jar, combine all dressing ingredients, and shake well.
2. Cook pasta in 3 quarts boiling water to desired doneness, adding
carrots
and green beans during the last 2-4 minutes or pasta cooking time.
Drain;
rinse thoroughly with cold water to cool rapidly.
3. In a large serving bowl, combine cooled pasta mixture and remain-
ing
salad ingredients. Pour dressing over salad; toss gently.
Nutritional info: per cup, 130 calories, 4 gms fat; Dietary exchanges, 2
breads, 1 vegetable, 1 fat Makes 8 1 cup servings.
Source: Pillsbury Fast and Healthy Magazine, May-June 1994
Typed for you by Linda Fields,
Cyberealm BBS Watertown NY 315-786-1120
