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Receta Egg And Pasta Salad
by Global Cookbook

Egg And Pasta Salad
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Ingredientes

  • 1 c. (8 ounce.) reduced-fat lowfat sour cream
  • 1 can (4 ounce.) diced green chilies
  • 1 tsp grnd cumin
  • 9 x lasagna noodles, cooked and liquid removed
  • 1 can (12 ounce.) Mexican-style whole kernel corn, liquid removed*
  • 4 c. shredded lettuce
  • 1 jar (16 ounce.) salsa, divided
  • 12 x hard-cooked Large eggs**, sliced, divided
  • 1 c. (4 ounce.) shredded reduced-fat Monterey Jack cheese, divided

Direcciones

  1. In small bowl, stir together lowfat sour cream, chilies and cumin till well blended. Place 3 of the noodles across bottom of 13 x 9 x 2-inch baking dish. Over noodles, proportionately layer 1/2 c. of the corn and 1 1/3 c. of the lettuce. Dollop with 3/4 c. of the salsa. Proportionately layer with slices from 5 of the Large eggs and sprinkle with 1/3 c. of the cheese. Repeat layers substituting lowfat sour cream mix for salsa. Repeat layers again with remaining ingredients using 3/4 c. of the salsa and remaining 2 Large eggs.
  2. Dollop with 1/4 c. salsa. Cover and refrigerateto blend flavors. To serve, cut into squares. Serve a portion of all layers.*Substitute 1 1/2 c. cooked and liquid removed fresh corn kernels (about 3 medium ears) and 2 Tbsp. each finely minced sweet red and green pepper, if you like.