Specialty salad.
Dressing:
1. Dice the red onion. Dice the hot peppers. Press the garlic. Combine them both in a large bowl.
2. Pour in the vinegar. Let the onions macerate in the vinegar for at least [30 min].
3. Pour in the olive oil. Add in yogurt and mustard. Season it with salt and sugar to taste.
4. Lightly use a stick blender to make a creamy, chunky dressing.
Greens:
1. Cut the stems off the leafy greens. Chop, wash, then spin dry.
2. Trim the watercress or spinach. Wash, spin dry, then chop.
Veggies:
1. Wash and dice a red/orange bell pepper.
2. Rinse off the can of corn.
3. Rinse off the can of beans.
Pasta:
1. Boil about 4 quarts of water. Season it with 3 T of salt. [15 min]
2. Cook pasta as per instructions. [7 min]
3. Reserve some pasta water. Drain and transfer to a bowl. Drizzle some EVOO and toss so it doesn't stick.
4. Mix in the chopped kale to the pasta. Splash in the pasta water little at a time while mixing. Add in enough to soften the kale.
Assembly:
1. Pour the dressing over the greens and mix with tongs.
2. Next mix in the veggies.
3. Mix in the pasta. I use 3 large bowls to mix them all evenly.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (188g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 312 | ||
Calories from Fat: 131 (42%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14.6g | 19 % | |
Saturated Fat 2g | 10 % | |
Monounsaturated Fat 9.7g | ||
Polyunsanturated Fat 2g | ||
Cholesterol 41.5mg | 13 % | |
Sodium 94mg | 3 % | |
Potassium 299.1mg | 8 % | |
Total Carbohydrate 38.1g | 11 % | |
Dietary Fiber 1.4g | 5 % | |
Sugars, other 36.7g | ||
Protein 7.9g | 11 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 312
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