Acini di Pepe Salad Recipe
Looking for a quick lunch idea or fun new side dish? June Herke of Watertown, South Dakota blends veggies, tiny pasta and juicy pineapple bits into this crunchy, creamy salad jam-packed with flavor.
This recipe is:
Quick
* 2 Servings
* Prep: 20 min. + chilling
Ingredients
* 1/4 cup uncooked acini di pepe pasta
* 1/4 cup mayonnaise
* 1/4 cup whipped topping
* 1 tablespoon finely chopped onion
* Dash celery seed
* 3/4 cup chopped fresh cauliflower
* 1 snack-size cup (4 ounces) pineapple tidbits, drained
* 1/3 cup frozen peas, partially thawed
* 1 tablespoon raisins
* Lettuce leaves and minced fresh parsley, optional
Directions
* Cook pasta according to package directions; drain and rinse in cold water. In a small bowl, combine the mayonnaise, whipped topping, onion and celery seed. Add the cauliflower, pineapple, peas, raisins and pasta; toss to coat. Cover and refrigerate for 1 hour. If desired, serve on a lettuce-lined plate and sprinkle with parsley. Yield: 2 servings.
Nutritional Analysis: 3/4 cup (prepared with reduced-fat mayonnaise and reduced-fat whipped topping) equals 295 calories, 11 g fat (3 g saturated fat), 11 mg cholesterol, 284 mg sodium, 42 g carbohydrate, 4 g fiber, 7 g protein.
Acini di Pepe Salad published in Cooking for 2 Winter 2006, p37
Tip
Keeping Lettuce Fresh
Beth Layman :)
GH:Anna,Robert & Robin Scorpio(Drake) Fan Forever
My Scorpio-Devane-
No comments:
Post a Comment