Receta Routh Street Spaetzle Salad

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Raciónes: 6

Ingredientes

Cost per serving $1.19 view details
  • 2 c. Flour
  • 1 Tbsp. Fresh parsley
  • 2 x Cloves garlic
  • 7 x Large eggs
  •     SUN-Dry TOMATO VINAIGRETTE:
  • 1/2 c. Extra virgin extra virgin olive oil
  • 1/4 c. Balsamic Vinegar
  • 2 Tbsp. Red wine vinegar
  • 6 x Oil-pack sun-dry tomatoes, minced fine
  • 1 tsp Chopped garlic
  • 1 Tbsp. Sugar
  • 1 whl roma tomato, seed and julienne
  • 1 Tbsp. Fresh basil, minced
  • 1/4 sm Red onion, thinly sliced
  • 1/4 c. Black olives, minced
  •     Any or possibly all of the following
  •     Also cut in 2-inch julienne
  •     Zucchini
  •     Carrot
  •     Yellow squash

Direcciones

  1. Make the spaetzle (makes 1 lb.). Put flour, parsley and garlic in the food processor and pulse till parsley is minced fine. Add in Large eggs All at once and run on medium till smooth.
  2. Have 2 qts of water with soeme oil added heated to boiling.
  3. To create spaetzle: Hold a colander with large holes in it over boiling water and pour about 1 c. of batter into the colander. Scrap through the holes using a rubber spatula. Boil 3 min and remove with a slotted spoon.
  4. Chill.
  5. Make 1 c. of vinaigrette: In a bowl, whisk together all the ingredients for the dressing in the order listed.
  6. To assemble salad: Clean and prepare all the vegetable. Toss the chilled pasta with the vegetables and the vinaigrette. [519 calories; 31 grams fat]

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Nutrition Facts

Amount Per Serving %DV
Serving Size 244g
Recipe makes 6 servings
Calories 513  
Calories from Fat 297 58%
Total Fat 33.32g 42%
Saturated Fat 5.62g 22%
Trans Fat 0.0g  
Cholesterol 243mg 81%
Sodium 97mg 4%
Potassium 396mg 11%
Total Carbs 40.85g 11%
Dietary Fiber 2.4g 8%
Sugars 6.76g 5%
Protein 12.77g 20%
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