Although modified with BLE categories, this recipe is not compliant with BLE’s four bright lines because of the pasta (flour). I have it in my recipe collection because this is one of my husbands favorites.
| 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.