3 medium Carrots, thinly sliced
2 cup Fava Beans, cooked
1 cup Pasta, tiny
1/4 cup Chives, snipped
3 tbsp Red Wine Vinegar
1 tsp Basil, dried
1/2 tsp Dry Mustard
1 tsp Oil
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Adapted to low fat from original recipe
Blanch carrots in boiling water for 3 min., drain. In a lg. bowl, place carrots, drained favas, pasta and chives.
In a cup, whisk vinegar, oil, basil and mustard. Pour over salad. Toss well.
Refrigerate. Marinate at least 2 hrs. before serving. Serve at room temperature.
Entered into MasterCook II and tested for you by Reggie Dwork reggie@reggie.com Posted to Digest eat-lf.v096.n136
Date: Wed, 28 Aug 1996 21:59:03 -0700
From: Reggie Dwork <reggie@reggie.com> NOTES : Cal 174.2 Fat 2.1g Carbs 32.5g Dietary Fiber 4.7g Protein 7.2g Sodium 48mg CFF 10.6%
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