Although modified for BLE meal planning and portion control, this recipe is not compliant with BLE’s four bright lines because of the pasta. Know your triggers. This recipe may work for you if you are low on the susceptibility scale.
| One Serving Provides: 1 grain serving 5 oz vegetables ¾ fat serving |
Ingredients
* use any mixture of vegetables that will equal 20 oz
(makes about 34 oz / divide into 4 servings)
(4 grain) 4 oz (dry measure) spiral pasta
(partial veg) 6 oz cauliflower
(partial veg) 4 oz carrots, diced
(partial veg) 3 oz red peppers, diced
(partial veg) 3 oz sweet onion, diced
(partial veg) 2 oz celery, diced
(partial veg) 2 oz green peas
(free) Costco No Salt Seasoning, generous sprinkle
(free) salt and pepper to taste
Dressing
(3 fat) 6 oz Cashew Sour Cream OR Tofu Cashew Mayo
(free) 2 oz pickle juice, add more for a moister salad
(free) few drops of hot sauce, optional
Instructions
- Cook pasta according to package instructions for al dente. Drain, rinse with cold water and drain well. Transfer to a large bowl and cool completely.
- Add cauliflower, carrots, celery, onions and seasonings. (To keep peas vibrant green, do not add until ready to serve).
- Whisk the Cashew Sour Cream or the Tofu Cashew mayo with the pickle juice and hot sauce then pour dressing over salad. Toss gently until dressing is well distributed.
- Season with Costco No Salt Seasoning and salt and pepper to taste.
- Divide salad into 4 equal servings.
- Add peas, when ready to serve.
- Keep leftovers covered and in refrigerator up to 4 days.