Pasta spinach asparagus cashew salad

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lowfat low cal lunch

 

 

* Exported from MasterCook *

 

Penne, Spinach, Asparagus and Cashew Salad

 

Recipe By :Loma Linda University

Serving Size : 8 Preparation Time :0:00

Categories : Pasta

 

Amount Measure Ingredient -- Preparation Method

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1 1/2 pounds asparagus spears

1 1/2 pounds penne pasta

3 tablespoons olive oil

1 cup green onions -- sliced

2 cloves garlic -- minced

6 tablespoons white wine vinegar -- OR substitute

3 tablespoons (each) vinegar and lemon juice

2 tablespoons lite soy sauce

6 ounces fresh baby spinach

1/4 cup unsalted roasted cashews -- coarsely chopped

 

Trim ends from asparagus; cut spears into 1-inch pieces.

 

Blanch the asparagus until just tender, about three minutes. Transfer to a small

bowl. Cool. Cook the pasta until just tender but still firm to bite. Drain.

Transfer to a large bowl. Toss with one tablespoon of oil. Cool. Blend the

remaining oil, green onions, garlic, vinegar and soy sauce in a blender until

smooth, about two minutes. Pour the dressing over the pasta. Add the asparagus,

spinach and cashews; toss to coat. Serves 8.

 

Nutritional Information per Serving:

Calories 140

Total Fat 5 gm

Saturated Fat .7 gm

Fiber 4 gm

Sodium 110 mg

Cholesterol 0 mg

Diabetic Exchange 1 starch, 1 vegetable, 1 fat

 

Heart Healthy Food Sponsored By Loma Linda International Heart Institute

Recipe source: Susan Lewis, MPH, RD Healthy Tomorrow

 

Source:

" LLU & MC's Healthy Tomorrow July/August 2002 "

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Per Serving (excluding unknown items): 366 Calories; 5g Fat (13.0% calories from

fat); 12g Protein; 66g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 3mg

Sodium. Exchanges: 4 Grain(Starch); 1/2 Vegetable; 1 Fat; 0 Other

Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0