| | Colorful Pasta Salad 8 ounces of tri colored pasta twists
2 cups of low fat plain yogurt
3 tablespoons of lemon juice
2 teaspoons of sugar
a pinch of salt
1 cup of whipping cream
1 3/4 cups of Emmenthaler cheese, rind removed and cut into thin strips
1/3 cup of chopped walnuts
1 1/4 cups of seedless red grapes, halved
1 pear, sliced
1 red apple, sliced
1/2 head endive |
|
Cook pasta in boiling, salted water until just tender, following package directions, drain. Mix yogurt, lemon juice, sugar, and a pinch of salt together. Whip cream until stiff and stir into yogurt mixture. Combine the cheese, walnuts, fruits, pasta and yogurt mixture in bowl. Separate endive into leaves then tear into pieces. Arrange endive pieces on 4 salad plates. Spoon pasta salad on top and serve. Serves 4
|
- Cookies - Couscous - Crumb Cake - Deep Fryer - Dips, Sauces, & Salsa - Desserts - Dressing/Stuffing - Dutch Oven/Cast Iron - Eggplant - Eggs - Ethnic & Regional - Fish - Halloween - Ham - Holiday Recipes - Kid Favorites - Low Fat Store & Recipes - Meatloaf - Meats - Microwave - Mousse - Muffins - Mussels - All Things Pasta! - Potato Salad - Pound cake - Puddings - Quick n Easy - Salads - Slow Cooker - Thanksgiving & Christmas - Veal - Vegetables - Weight Watchers View All Categories
Privacy Policy