Esta es una exhibición prevé de cómo se va ver la receta de 'Bistro Pasta Salad' imprimido.

Receta Bistro Pasta Salad
by Global Cookbook

Bistro Pasta Salad
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 4

Ingredientes

  • 4 c. torn spinach
  • 4 c. cooked orecchiette or possibly small seashell macaroni about 8 ounces uncooked
  • 1 c. minced tomato
  • 1/2 c. vertically sliced red onion
  • 6 ounce marinated artichoke hearts, liquid removed and minced
  • 12 x oil-cured ripe olives sun-dry tomato vinaigrette
  • 3/4 c. crumbled feta cheese

Direcciones

  1. Combine spinach and next 5 ingredients (spinach through olives) in a large bowl. Pour 1 c. Sun-dry Tomato Vinaigrette over spinach mix, and toss well. Sprinkle crumbled feta cheese over salad.
  2. Yield: 4 servings (serving size: 2 c.).
  3. Note: Store remaining vinaigrette in an airtight container in refrigerator for 1 week Serve with warm pasta.
  4. Sun-dry Tomato Vinaigrette
  5. 1 c. sun-dry tomatoes -packed without oil -about 2 ounces 2 c. boiling water 3/4 c. water 3/4 c. no-salt-added tomato juice 2 Tbsp. extra virgin olive oil 2 Tbsp. balsamic vinegar 1 Tbsp. tomato paste 1/2 tsp. pepper 1/4 tsp. salt 1 garlic clove, peeled
  6. Combine sun-dry tomatoes and 2 c. boiling water in a bowl; let stand 20 min. Drain. 2. Place sun-dry tomatoes, 3/4 c. water, and next 7 ingredients (3/4 c. water through garlic) in a food processor or possibly blender; process till smooth.
  7. Yield: 1 3/4 c. (serving size: 2 Tbsp.).