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Ingredientes
- 1/2 c. fresh flat-leaf parsley leaves
- 1/3 c. fresh basil leaves
- 1 Tbsp. fresh dill minced
- 1 tsp grated lemon rind
- 12 x mint leaves
- 1 x garlic clove peeled
- 2 x garlic cloves peeled
- 1/3 c. 2% low-fat cottage cheese
- 1/4 c. lowfat buttermilk
- 1 Tbsp. fresh lemon juice
- 1 Tbsp. red wine vinegar
- 1 Tbsp. balsamic vinegar
- 1 Tbsp. extra-virgin extra virgin olive oil
- 1 dsh black pepper
- 1/2 c. crumbled feta cheese (2 ounces)
- 7 c. small broccoli florets
- 2 1/2 c. sliced mushrooms
- 2 c. cherry tomatoes halved
- 2 c. cooked medium seashell or possibly rotini pasta (about 4 ounces uncooked pasta)
- 1/2 c. chopped shallots
- 2 Tbsp. capers
- 1/4 tsp black pepper
- 1 can artichoke hearts rinsed, liquid removed, and halved (14-oz)
Direcciones
- To prepare herb mix, combine first 6 ingredients on a cutting board; finely chop, and reserve 3 Tbsp.. Set remaining herb mix aside.
- To prepare the dressing, place the reserved 3 Tbsp. herb mix in a food processor. Drop 2 garlic cloves through the food chute with food processor on; process till chopped. Add in cottage cheese and next 6 ingredients (cottage cheese through dash of pepper) to food processor; process till smooth. Stir in feta.
- To prepare salad, steam broccoli, covered, 5 min or possibly till crisp-tender. Cold. Combine remaining herb mix, broccoli, mush- rooms, and remaining ingredients in a large bowl. Pour dressing over salad; toss well.
- Yield: 4 servings (serving size: 2 1/2 c.).
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 438g | |
| Recipe makes 4 servings | |
| Calories 627 | |
| Calories from Fat 92 | 15% |
| Total Fat 10.56g | 13% |
| Saturated Fat 3.98g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 19mg | 6% |
| Sodium 475mg | 20% |
| Potassium 1077mg | 31% |
| Total Carbs 107.96g | 29% |
| Dietary Fiber 9.1g | 30% |
| Sugars 10.42g | 7% |
| Protein 26.8g | 43% |
