PASTA salad with olives broc tomatoes garlic

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18g of protein in this simple salad -

 

 

* Exported from MasterCook *

 

Mackenzie's Pasta Salad (with Olives)

 

Recipe By :New Vegetarian Basics by Nettie Cronish

Serving Size : 4 Preparation Time :0:20

Categories : Pasta

 

Amount Measure Ingredient -- Preparation Method

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2 cups penne or rotini pasta

2 cups broccoli florets

1/2 cup pitted black olives

15 cherry tomatoes -- halved

19 ounces cooked black beans -- rinsed

1/2 cup Garlic Dressing -- see recipe

 

1. In large pot of boiling salted water, cook pasta until just tender, about 10

minutes. Drain and rinse with cold water.

 

2. Meanwhile, steam broccoli until tender-crisp.

 

3. In large bowl, toss together pasta, broccoli, olives, tomatoes, beans and

dressing.

 

PROTEIN - Substitute whole-wheat pasta (without dressing): 404 Calories; 4g Fat

(7.4% calories from fat); 21g Protein; 77g Carbohydrate; 18g Dietary Fiber; 0mg

Cholesterol; 169mg Sodium.

 

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Per Serving (excluding unknown items): 432 Calories; 13g Fat (27.2% calories

from fat); 18g Protein; 63g Carbohydrate; 15g Dietary Fiber; 0mg Cholesterol;

168mg Sodium. Exchanges: 3 1/2 Grain(Starch); 1 Lean Meat; 1 1/2 Vegetable; 0

Fruit; 2 1/2 Fat; 0 Other Carbohydrates.

 

NOTES : Mackenzie is Nettie's daughter. This salad makes a great cold lunch.

 

Nutr. Assoc. : 312 0 0 0 0 0

 

 

 

* Exported from MasterCook *

 

Garlic Dressing

 

Recipe By :New Vegetarian Basics by Nettie Cronish

Serving Size : 0 Preparation Time :1:10

Categories :

 

Amount Measure Ingredient -- Preparation Method

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

2 whole garlic bulbs

2 tablespoons olive oil

1/4 cup water

1/4 cup extra virgin olive oil

1 tablespoon balsamic vinegar

1 tablespoon red wine vinegar

1/2 teaspoon honey

pinch salt and black pepper (each)

 

1. Place each garlic bulb on square of foil; drizzle each with 1 tbs oil. Seal

to form 2 packets. Roast in 325F oven for 1 hour or until bulb is easily pierced

by fork. Let cool enough to handle; squeeze out pulp into food processor. Add

water, process to blend.

 

2. Add oil, balsamic and wine vinegars, honey, salt and pepper; puree until

creamy.

 

Yield:

" 1 cup "

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Per Serving (excluding unknown items): 853 Calories; 81g Fat (83.2% calories

from fat); 5g Protein; 32g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 16mg

Sodium. Exchanges: 5 1/2 Vegetable; 0 Fruit; 16 Fat; 1/2 Other Carbohydrates.

 

NOTES : Serve with salad greens or pasta salads. Or as a topping for backed

potatoes, French bread or sliced vegetables.

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0

 

 

 

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