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Favas with Tiny Pasta
3 Med Carrots -- thinly sliced 2 C Fava Beans -- cooked 1 C Pasta -- tiny 1/4 C Chives -- snipped 3 Tbsp Red Wine Vinegar 1 Tsp Basil -- dried 1/2 Tsp Dry Mustard 1 Tsp Oil Adapted to low fat from original recipe Blanch carrots in boiling water for 3 min., drain. In a lg. bowl, place carrots, drained favas, pasta and chives. In a cup, whisk vinegar, oil, basil and mustard. Pour over salad. Toss well. Refrigerate. Marinate at least 2 hrs. before serving. Serve at room temperature. Entered into MasterCook II and tested for you by Reggie Dwork [email protected] |
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