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Glazed Cornish Hens
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Mediterranean Veggie Salad
Prep Time: 11 minutes
Yield: Makes 5 servings
Ingredients:
2
ounces uncooked whole wheat rotini
1/2
cup (3 ounces) seeded and diced tomatoes
1/2
cup (2 ounces) thinly sliced zucchini
1/4
cup finely chopped red onion
1/2
cup thin green bell pepper slivers (about 2 x 1/8 inches)
2
tablespoons coarsely chopped green olives
1
teaspoon dried oregano leaves
1/2
teaspoon dried basil
1/2
medium clove garlic, minced
2
to 3 teaspoons cider vinegar
1
teaspoon extra-virgin olive oil
1/4
teaspoon salt
2
ounces feta cheese, crumbled
Preparation:
1.
Cook pasta according to package directions, omitting salt and fat. Drain well. Rinse under cold water until completely cooled. Drain.
2.
Meanwhile, combine tomatoes, zucchini, bell pepper, onion, capers, oregano, basil, garlic, and vinegar in large bowl; toss well.
3.
Add cooled pasta, oil and salt to tomato mixture; toss gently, yet thoroughly to combine. Top with cheese; do not stir.
Nutritional Information:
| Serving Size: about 1/2 cup | |
| Fiber | 1 g |
| Carbohydrate | 12 g |
| Cholesterol | 10 mg |
| Saturated Fat | 2 g |
| Total Fat | 4 g |
| Calories from Fat | 37 % |
| Calories | 95 |
| Protein | 4 g |
| Sodium | 314 mg |
Dietary Exchange:
| Vegetable | 1 |
| Starch | 1/2 |
| Fat | 1/2 |
This recipe appears in:
Salads
