orange primavera salad

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* Exported from MasterCook *

 

Orange Primavera Salad

 

Recipe By :Hale Indian River Groves, Wabasso, FL

Serving Size : 6 Preparation Time :0:00

Categories : Sides {Posted}

 

Amount Measure Ingredient -- Preparation Method

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2 cups cooked baby shell pasta -- chilled

2 cups broccoli flowerets -- blanched

1 carrot -- sliced, blanched

1/4 pound snow peas -- washed, trimmed, halved lengthwise

1/2 cup red bell peppers -- julienned

6 Florida oranges -- peeled and sectioned

1/2 Cup FRESH AS SPRING DRESSING...

4 teaspoons vinegar

1 tablespoon prepared mustard

1 egg yolk

1/2 teaspoon dried dill weed

1 small clove garlic -- minced

1/8 teaspoon salt

1/8 teaspoon hot pepper sauce

1/3 cup olive oil

 

Dressing: In a small bowl, combine vinegar, mustard, egg yolk dill weed, garlic

salt and hot pepper sauce. Using fork or wire whisk, quickly blend in olive oil

until mixture is smooth.

 

In large bowl, combine pasta, broccoli, carrot slices, snow peas and red pepper.

Toss well with Fresh As Spring Dressing. Chill

 

Slice 2 oranges, cut each slice in half and arrange round side up along the

sides of a 2-inch-deep serving dish. Spoon salad into dish.

 

PHOTO http://www.halegroves.com/index.cfm?method=Recipes_detail & id=29

 

For This Recipe We Recommend

* Ortaniques

* Temple Oranges

 

 

Source:

" halegroves.com "

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Per Serving (excluding unknown items): 278 Calories; 14g Fat (42.8% calories

from fat); 5g Protein; 36g Carbohydrate; 6g Dietary Fiber; 35mg Cholesterol;

92mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1 Vegetable; 1 Fruit; 2

1/2 Fat; 0 Other Carbohydrates.

 

 

Nutr. Assoc. : 2836 0 0 0 0 0 2130706543 0 0 0 0 0 0 0 0