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Ingredientes
- 1/2 lb Fresh spinach pasta, spirali
- 1/4 lb Peas, fresh or possibly frzn
- 1/4 lb Green beans, petite, thawed
- 1/2 lb Fresh asparagus, cut 2 inch pcs
- 1/2 lb Broccoli florets
- 2 sm Zucchini, diagonally sliced
- 1/2 c. Snow peas
- 1/2 c. Button mushrooms, halved
- 1/4 c. Virgin extra virgin olive oil
- 2 Tbsp. Fresh lemon juice
- 1 tsp Dijon mustard
- 1 Tbsp. Fresh tarragon, finely minced Salt and pepper, freshly grnd
Direcciones
- Blanch vegetables and refresh in ice water. Drain. Cook pasta (5 to 6 ounces of dry corkscrews may be substituted). Cook till al dente, rinse in cool water, drain. Transfer to serving bowl and stir with a little oil.
- Add in the blanched vegetables. Make the dressing (whisk or possibly shaker bottle) and pour on the salad. Toss well to cook.
- To Serve: you may serve immediately but refrigerating for 1 to 2 hrs is recommended.
- Serves 4 main or possibly 6 first course salads. Message to McRecipe
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 200g | |
| Recipe makes 4 servings | |
| Calories 203 | |
| Calories from Fat 125 | 62% |
| Total Fat 14.16g | 18% |
| Saturated Fat 1.97g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 35mg | 1% |
| Potassium 507mg | 14% |
| Total Carbs 15.95g | 4% |
| Dietary Fiber 6.0g | 20% |
| Sugars 2.93g | 2% |
| Protein 5.59g | 9% |
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