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Receta Spinach, Rotini And Toasted Pecan Salad
by Global Cookbook

Spinach, Rotini And Toasted Pecan Salad
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Ingredientes

  • 8 ounce rotini, (spiral pasta)
  • 1/2 c. Lemon-Peanut Vinaigrette, up to 3/4
  •     (see separate recipe)
  • 6 c. spinach, firmly packed
  •     thoroughly rinsed and stemmed
  • 8 whl pecans, toasted (see note)
  •     up to 12

Direcciones

  1. MAKES 4 SERVINGS. VEGAN
  2. This dish is best if the rotini is cooked just before serving, so it's still slightly hot.
  3. Cook and drain rotini according to package directions. Plunge into cool water to stop cooking. Toss with 1/4 c. vinaigrette, adding a little more if necessary.
  4. Toss spinach with 1/4 c. vinaigrette; arrange on platter. Place rotini on top; drizzle with extra dressing if you like. Garnish with toasted pecans; serve.
  5. Makes 4 servings.
  6. NOTE: To toast pecans, place in single layer in small skillet over low heat.
  7. Toast till slightly dark, turning often to prevent burning.
  8. VARIATIONS: Use multicolored pasta, and sprinkle dish with red pepper flakes.