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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 1/3 Tasse | White wine vinegar 1/4 ts Salt |
| 1 Esslöffel | Olive oil, extra light 1/4 ts Dry mustard |
| 1 Teelöffel | Dill weed 1/8 ts Pepper |
| 5 x ca. 30 g | (2 cups) rotini pasta 8 Cherry tomatoes, quartered |
| 1 Tasse | Sliced carrots 1/2 c Sliced cucumber |
| 1 Tasse | Cut 1" fresh green beans 3 oz (1/2 c) cubed low fat |
| 1/2 Tasse | Red bell pepper strips -mozarella cheese |
| 4 | Green onions, sliced (1/2c) |
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1. In a jar, combine all dressing ingredients, and shake well.
2. Cook pasta in 3 quarts boiling water to desired doneness, adding carrots and green beans during the last 2-4 minutes or pasta cooking time. Drain; rinse thoroughly with cold water to cool rapidly.
3. In a large serving bowl, combine cooled pasta mixture and remain- ing salad ingredients. Pour dressing over salad; toss gently.
breads, 1 vegetable, 1 fat Makes 8 1 cup servings.
Linda Fields, Cyberealm Bbs Watertown Ny 315-786-1120
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