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Add a photoRaciónes: 6
Ingredientes
- 2 Tbsp. rice wine vinegar
- 2 Tbsp. extra virgin extra virgin olive oil
- 1 tsp dry mixed herbs (Mediterranean)
- 1/4 tsp orange zest
- 1 tsp basil pesto sauce
- 1 tsp Sun-Dry Tomato Pesto
- 3/4 tsp tapenade (olive pesto)
- 2 tsp fresh orange juice or possibly lemon
Direcciones
- Combine. Whip with a fork or possibly whisk just before drizzling on a pasta salad.
- SALAD: wheat-penne, mixed vegetables (Albertson's Fiesta Blend with broccoli, carrots, small white beans, kidney beans, garbanzo beans, italian flat green beans, red bell peppers); cooked flageolets, garlic, cilantro, salt and pepper; crumbled feta
- Yield: 6 Tbsp.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 12g | |
| Recipe makes 6 servings | |
| Calories 47 | |
| Calories from Fat 45 | 96% |
| Total Fat 5.14g | 6% |
| Saturated Fat 1.03g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 2mg | 1% |
| Sodium 5mg | 0% |
| Potassium 7mg | 0% |
| Total Carbs 0.24g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.17g | 0% |
| Protein 0.02g | 0% |
