Colorful Pasta Salad
Source of Recipe
My Files
Recipe Introduction
Prep: 15 min.
List of Ingredients
2 cups cooked corkscrew macaroni
1-1/3 cups chopped tomatoes
2/3 cup canned sweet corn kernels
2/3 cup canned black beans or red kidney beans, drained and rinsed
1/3 cup red onions, or purple onions
3-1/2 Tbs. chopped red bell pepper
3-1/2 Tbs. chopped green bell pepper
1/4 tsp. chopped yellow bell pepper
1-1/4 tsp. vinegar
3/4 tsp. lemon juice
3/4 tsp. olive oil
3/4 tsp. Italian herb seasoning
1 Tbs. plus 1 tsp. grated Parmesan or Romano cheese
1/8 tsp. orange zest, optional
1/8 tsp. salt optional
1/8 tsp. black pepper (optional)
Recipe
Mix all ingredients in a large bowl. Keep refrigerated until served (up to 24 hours).
Per serving: calories 170, fat 2.3g, 12% calories from fat, cholesterol 1mg, protein 7.1g, carbohydrates 32.0g, fiber 5.3g, sugar 6.1g, sodium 132mg, diet points 3.0.
Dietary Exchanges: Milk: 0.0, Vegetable: 1.0, Fruit: 0.0, Bread: 1.7, Lean meat: 0.1, Fat: 0.2, Sugar: 0.0, Very lean meat protein: 0.0
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Shredded Spinach and Bacon salad
Prep: 5 min, Cook: 10 min.
4 bacon slices, cut into thin strips
1 lb. fresh spinach, finely shredded
Heat a heavy nonstick skillet over medium high heat. Cook bacon 4-5 minutes or until almost crisp. Add spinach and salt and pepper to taste. Sauté 3-4 minutes, stirring occasionally until spinach is just wilted. Serve hot.
Per serving: calories 56, fat 2.8g, 40% calories from fat, cholesterol 6mg, protein 5.2g, carbohydrates 4.3g, fiber 2.7g, sugar 0.1g, sodium 203mg, diet points 1.3.
Dietary Exchanges: Milk: 0.0, Vegetable: 0.9, Fruit: 0.0, Bread: 0.0, Lean meat: 0.2, Fat: 0.3, Sugar: 0.0, Very lean meat protein: 0.0
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