Low Carb Salads And Dressings Recipes

Ingredients:

DRESSING

1/3 cup white wine vinegar
1 tbsp olive oil, extra light
1 tsp dill weed
1/4 tsp salt
1/4 tsp dry mustard
1/8 tsp pepper

SALAD

5 oz (2 cups) rotini pasta
1 cup sliced carrots
1 cup cut 1 fresh green beans
1/2 cup red bell pepper strips
4 green onions, sliced (1/2c)
8 cherry tomatoes, quartered
1/2 cup sliced cucumber
3 oz (1/2 c) cubed low fat mozarella che, ese

Instructions:

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

Servings: 8