Tangy Vegetable Pasta Salad
Light & Tasty
The variety of ingredients in Wilma Jones' delicious pasta salad will take your taste buds in different directions. "It's surprising how well the zippy citrus and raw vegetable flavors blend," she comments from Mobile, Alabama.
SERVINGS: 6
CATEGORY: Lower Fat
METHOD:
TIME: Prep/Total Time: 30 min.
Ingredients:
2-1/4 cups uncooked spiral pasta
2 tablespoons lemon juice
3 plum tomatoes, sliced
1/2 cup chopped green pepper
1/2 cup sliced radishes
1/2 cup chopped peeled cucumber
DRESSING:
1/3 cup picante V8 juice
1/4 cup orange juice
2 tablespoons lemon juice
2 tablespoons chopped green onion
1 tablespoon canola oil
1-1/2 teaspoons Domino® or C&H® Granulated Pure Cane Sugar
1 teaspoon grated lemon peel
1 teaspoon grated orange peel
1/2 teaspoon salt
1/2 teaspoon dill weed
Directions:
Cook pasta according to package directions, adding the lemon juice to the water. Drain and cool.
In a large bowl, combine the pasta, tomatoes, green pepper, radishes and cucumber. In a jar with a tight-fitting lid, combine the dressing ingredients; cover and shake well. Pour over salad; toss to coat. Cover and refrigerate until serving. Yield: 6 servings.
Nutrition Facts
One serving:(1 cup)
Calories: 184, Fat:3 g, Saturated Fat:0 g, Cholesterol:
Diabetic Exchange:
1-1/2 starch, 1 vegetable, 1/2 fat.
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