| Rotini Pasta Green Salad
FOR THE SALAD
3 cups of cooked and cooled rotini
2 cups of shredded Swiss cheese
one 10 ounce package of frozen cut green beans, thawed & drained
one 10 ounce package of frozen green peas, thawed & drained
1 cup of Green pepper strips cut in half
1/2 cup of Sliced scallions
1 cup of chopped cucumber |
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FOR THE DRESSING
1/3 cup Mayonnaise
1/3 cup Plain yogurt
3 tablespoons Grated parmesan cheese
1 tablespoon Lemon juice
1 1/2 teaspoons Dried dill
1 teaspoon Sugar
1/4 teaspoon Salt
1/4 teaspoon Pepper
In a small bowl, combine all the dressing ingredients. Mix until well-blended; set aside. If not serving immediately, cover and chill until ready to use. Place the cooled rotini in a large bowl and toss with the remaining ingredients, except the dressing. Cover and chill until ready to use. Just before serving, mix the dressing again and toss into the salad. Serving Size: 6Source: Mr. Food Recipe Club Newsletter, June/July 1995 Typed in MM format by Linda Fields, Cyberealm BBS Watertown NY 315-786-1120 Note: This is a really simple throw-together dressing that works well with other seasonings, fresh herbs, lime juice instead of lemon, and even lowfat mayonnaise and yogurt, too. You can enjoy this creamy dressing as above for a hearty summer meal, or simply serve it as a smooth dressing for your tossed green salad. From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini
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