Brenda Riden, our resident Pampered Chef Consultant, always comes up with some great recipes. This one is perfect for these hot summer days when we don't want to heat up the house by turning on a hot oven. (I bet you could even add chopped chicken, pepperoni, or bacon if you have to have meat on it :)
Colossal Chopped Salad
1 package (16 ounces) uncooked penne pasta
1 head romaine lettuce, thinly sliced (about 6 cups)
1 small head broccoli, chopped (1 cup)
1 large carrot, cut into julienne strips (1/2 cup)
1/2 cup sliced red onion
2 plum tomatoes, sliced and cut in half
1 can (3.25 ounces) pitted ripe olives, drained and sliced
1/2 cup (2 ounces) grated fresh Parmesan cheese
1 cup Italian or ranch salad dressing
Directions:
1. Cook pasta according to package directions in Professional (8-qt.)
Stockpot; drain and rinse under cold running water using large Colander. Spoon pasta onto Large Platter.
2. Meanwhile, thinly slice lettuce using Chef´s Knife. Chop broccoli using
Food Chopper. Cut carrot into julienne strips using Julienne Peeler; cut
strips into 1-inch pieces using Paring Knife. Slice red onion and tomatoes using
Ultimate Slice & Grate; cut tomato slices in half. Slice olives using Egg
Slicer Plus(R).
3. Top pasta with lettuce, broccoli, carrot, onion, tomatoes and olives.
Grate Parmesan cheese over vegetables using Deluxe Cheese Grater.
4. Drizzle dressing over salad; toss using Bamboo Spatulas. Serve
immediately.
Yield: 16 servings or 24 sample servings
Nutrients per serving: (1 cup): Calories 200, Total Fat 10 g, Saturated Fat
2 g, Cholesterol less than 5 mg, Carbohydrate 25 g, Protein 6 g, Sodium 230
mg, Fiber 2 g
Shopping List:
1 package (16 ounces) uncooked penne pasta
1 head romaine lettuce
1 small head broccoli
1 large carrot
1 small red onion
2 plum tomatoes
1 can (3.25 ounces) pitted ripe olives
1 2-ounce block fresh Parmesan cheese
1 cup Italian or ranch salad dressing
Brenda Riden
Pampered Chef Consultant
www.pamperedchef.biz/brendariden
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