Broccoli, Cherry Tomato, & Pasta Salad |
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Prep Time: 45 Minutes Cook Time: 15 Minutes |
Ready In: 60 Minutes Servings: 4 |
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I found this recipe in Cooking Light magazine years ago and, even though it takes a bit of time to prepare, it's still a favorite! I usually don't use the dill (although I do like it when I happen to have it on hand), and I use 1/4 cup of sliced green onions instead of the shallots. Ingredients:
1/2 cup fresh flat leaf parsley |
1/3 cup fresh basil leaf |
1 tablespoon chopped fresh dill |
1 teaspoon grated fresh lemon rind |
12 mint leaves |
1 clove garlic, peeled |
2 cloves garlic, peeled |
1/3 cup 2% low fat cottage cheese |
1/4 cup low-fat buttermilk |
1 tablespoon fresh lemon juice |
1 tablespoon red wine vinegar |
1 tablespoon balsamic vinegar |
1 tablespoon extra virgin olive oil |
1 dash black pepper |
1/2 cup crumbled feta cheese (2 ounces) |
7 cups small broccoli florets |
2 1/2 cups sliced mushrooms |
2 cups cherry tomatoes, halved |
4 ounces uncooked medium pasta shells or 4 ounces rotini pasta, cooked and drained |
1/2 cup minced shallot |
2 tablespoons capers |
1/4 teaspoon black pepper |
1 (14 ounce) can artichoke hearts, rinsed,drained,and halved |
Directions:
1. To prepare herb mixture, combine first 6 ingredients on a cutting board; finely chop, and reserve 3 tablespoons.
2. Set remaining herb mixture aside.
3. To prepare the dressing, place the reserved 3 tablespoons herb mixture in a food processor.
4. Drop 2 garlic cloves through the food chute with food processor on; process until minced.
5. Add cottage cheese and next 6 ingredients (cottage cheese through dash of pepper) to food processor; process until smooth.
6. Stir in feta.
7. To prepare salad, steam broccoli, covered, 5 minutes or until crisp-tender.
8. Cool.
9. Combine remaining herb mixture, broccoli, mushrooms, and remaining ingredients in a large bowl.
10. Pour dressing over salad; toss well.
11. Yield: 4 (2 1/2) cup servings CALORIES 327 (24% from fat); FAT 8.
12. 8g (satfat 3g, monofat 3. 4g, polyfat 0. 9g); PROTEIN 18.
13. 4g; CARBOHYDRATE 50g; FIBER 7g; CHOLESTEROL 14mg; IRON 4.
14. 3mg; SODIUM 768mg; CALCIUM 248mg; Cooking Light, JUNE 1999.
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