Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenSouthwestern - Salad - Monterey Pasta Salad With Almonds
Famous Authors (View All Authors)
Southwestern - Salad -  Monterey Pasta Salad With Almonds Post by :richfrench Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2228

Click below to download : Southwestern - Salad - Monterey Pasta Salad With Almonds (Format : PDF)

Southwestern - Salad - Monterey Pasta Salad With Almonds

1/4 cup minced green onions
1 tablespoon sugar
2 tablespoons fresh lime juice
2 tablespoons white wine vinegar
1 tablespoon vegetable oil
2 teaspoons Dijon mustard
1/2 teaspoon cracked black pepper
1/4 teaspoon salt
2 cups cooked rotini (corkscrew pasta), about 4 ounces uncooked
1/2 cup (2 ounces) shredded reduced-fat Monterey Jack Cheese
2 tablespoons finely chopped almonds, toasted
2 tablespoons minced fresh cilantro
1 (15 ounce) can black beans, rinsed and drained


Combine first 8 ingredients; stir well with a whisk. Add pasta and remaining ingredients; toss. Cover; chill thoroughly.

295 cal., 8.7g fat, 13.9g pro, 41g carb, 9mg chol, 480mg sod.

Source: "Cooking Light-5/00"
If you like this book please share to your friends :
NEXT BOOKS

Southwestern - Salad -  Quick Picante Salad Toss Southwestern - Salad - Quick Picante Salad Toss

Southwestern - Salad -  Quick Picante Salad Toss
6 cups torn romaine 2 cups tortilla cips or corn chips 2 medium tomatoes, cut into thin wedges 2/3 cup ripe olive slices 1/3 cup Pace picante sauce 1/3 cup bottled Italian dressing 1/2 cup (2 oz.) freshly shredded cheddar or Jack cheese 3 cups crispy cooked bacon slices, crumbled Combine lettuce, tortilla chips, tomatoes and olives in large bowl. Combine picante sauce and dressing in screw-top jar or small bowl; shake or mix well. Pour over salad; toss lightly. Sprinkle with cheese and bacon. Serve immediately with additional picante sauce. Makes 6 servings
PREVIOUS BOOKS

Southwestern - Mexican Salad Buffet Southwestern - Mexican Salad Buffet

Southwestern - Mexican Salad Buffet
6 pounds ground beef4 large onions, chopped6 cans hot (or mild) chili beans5 cans enchilada hot (or mild) sauceabout 2 teaspoons saltIn a large pot brown meat until redness is gone.Add onions and continue to cook until transparent.Add beans and enchilada sauce, rinsing each can with a little water and add water to mixture. Bring to a boil and add salt. Cook slowly 6 to 8 hours, or overnight in a tightly covered roasting pan 200 degrees, or in a crockpot 6 to 8 hours.Skim off fat. If made day ahead put sauce in refrigerator and fat will
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT