Garden Vegetable and Pasta Salad

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Description[edit]

[1]

  • From: 1,001 Delicious Recipes for People with Diabetes
  • Yield: 6 servings and about ⅓ cup of vinaigrette

Ingredients[edit]

Basil vinaigrette[edit]

Procedures[edit]

  1. Spray both sides of eggplant with cooking spray; arrange on cooking sheet.
  2. Bake at 400 degrees until eggplant is tender, about 15 minutes.
  3. Cool.
  4. Cut into ½-inch pieces.
  5. Combine eggplant, remaining vegetables, and fettucine in large bowl; pour basil vinaigrette over and toss.
  6. Sprinkle with cheese.

Basil vinaigrette[edit]

  1. Mix all ingredients; refrigerate until serving time.
  2. Mix again before using.

Nutritional information[edit]

Per serving (⅙ of recipe):

  • 202 Calories | 6g Fat | 8.3mg Cholesterol | 282mg Sodium | 8.5g Protein | 31.5g Carbs
  • Diabetic Exchanges: 1 vegetable | 1½ bread/starch | 1 fat

References[edit]