Tortellini-Vegetable Salad

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* Exported from MasterCook *

 

Tortellini-Vegetable Salad

 

Recipe By : BH & G Low-Fat & Luscious Vegetarian, page 58

Serving Size : 4 Preparation Time :0:00

Categories : Pasta, Couscous, Etc. Salads, Main Dish

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

9 ounces packaged refrigerated cheese tortellini

6 cups torn mixed greens

1 1/2 cups sliced fresh mushrooms

1 medium yellow or red sweet pepper

cut into bite-size strips -- (1 cup)

1/4 cup snipped fresh basil

1/4 cup white wine vinegar

2 tablespoons water

2 tablespoons olive oil

2 teaspoons sugar

2 cloves garlic -- minced

1/4 teaspoon ground black pepper

1/2 cup fat-free toasted garlic and onion

croutons

 

A homemade vinaigrette that's short on oil, but long on flavor, gives pasta

and greens a low-fat appealing tang.

 

In a large saucepan cook the tortellini according to package directions,

except omit any oil or salt; drain. Rinse with cold water; drain.

 

In a large mixing bowl combine the cooked tortellini, mixed greens,

mushrooms, sweet pepper, and basil.

 

For dressing, in a screw-top jar combine the white wine vinegar, water,

olive oil, sugar, garlic, and black pepper. Cover and shake well. Pour

over tortellini mixture, tossing to coat.

 

To serve, divide the tortellini mixture among 4 serving bowls or

plates. Pass the croutons. Makes 4 main-dish servings.

 

Start to finish: 20 minutes

 

Per serving: 302 Calories; 12 G Total fat; 2 G Saturated fat; 30 MG

Cholesterol; 288 MG Sodium; 40 G Carbohydrate; 2 G Fiber; 12 G

Protein. Exchanges: 1 1/2 starch, 3 vegetable, 1 1/2 lean meat, 1 1/2 fat.

 

 

 

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