Main Dish Salads

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Cucumber And Dill Pasta Salad

Mediterranean Cracked Wheat Salad

 

* Exported from MasterCook *

 

Cucumber And Dill Pasta Salad

 

Recipe By : www.pastarecipe.com/day 5/3/99

Serving Size : 1 Preparation Time :0:00

Categories : Pasta, Couscous, Etc. Salads, Main Dish

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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2 cups uncooked macaroni pasta

2 cups peeled and chopped cucumber

1 cup chopped tomatoes

8 ounces light or non-fat sour cream

1/2 cup skim milk

1 tablespoon minced fresh dill

OR 1 teaspoon dried dill

1/2 teaspoon coarse ground pepper

1/2 teaspoon salt

1 tablespoon vinegar

 

A very refreshing salad for anytime of the year. Best during the summer

with fresh-from-the-garden cukes.

 

1 Cook pasta in boiling salted water until al dente. Drain, and rinse in

cold water. Transfer noodles to a large bowl.

 

2 In a separate bowl, mix together sour cream, milk, dill, vinegar, and

salt and pepper. Set dressing aside.

 

3 Mix cucumbers and tomatoes into the pasta. Pour in dressing, and mix

thoroughly. Cover, and refrigerate at least 1 hour and preferably

overnight. Stir just before serving. Makes 6 servings

 

Converted by MC_Buster.

 

 

 

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* Exported from MasterCook *

 

Mediterranean Cracked Wheat Salad

 

Recipe By : Star Tribune, June 24, 1999

Serving Size : 1 Preparation Time :0:00

Categories : Beans And Legumes Grains And Cereals

Salads, Main Dish Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 3/4 cups boiling water

2 teaspoons salt -- divided

1 teaspoon finely minced fresh rosemary

1 1/2 cups bulgur -- (cracked wheat)

6 tablespoons fresh lemon juice

1/4 teaspoon black pepper

1/4 cup extra-virgin olive oil

6 roma tomatoes

diced into 1/2-in. chunks

1/2 cup chopped fresh parsley

4 green onions -- thinly sliced

1 cup marinated artichoke hearts -- drained well

coarsely chopped

15 1/2 ounces canned garbanzo beans -- drained

1/4 cup tiny-diced sweet white onion

 

Makes 8 c.

 

Place boiling water, 1 teaspoon salt and rosemary in medium saucepan.

Bring to boil over high heat, then immediately stir in bulgur and remove

from heat. Cover and let stand 1 hour until all water has been absorbed.

Uncover and let cool.

 

In large bowl, mix together remaining 1 teaspoon salt, lemon juice, pepper

and olive oil. Add tomatoes, parsley, onions, artichokes, garbanzo beans

and white onion along with cooled bulgur. Mix together well until all

ingredients are coated with dressing.

 

Nutrition information per 1/2 cup serving: Calories 120, Carbohydrates 18

g, Protein 4 g, Fat 4 g, including sat. fat 1 g, Cholesterol 0 mg, Sodium

375 mg, Calcium 27 mg, Dietary fiber 4 g, Diabetic exchanges per serving: 1

bread/ starch exch., and 1 fat exch.

 

Converted by MC_Buster.

 

 

 

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