Thursday, 13 May 2010

Waldorf and Pasta Salad

I had a mad craving for this today, so I had to make it. My healthier remix of a calorie loaded salad I had in California. Great combination of salty, sweet, and tart though!

Waldorf Pasta Salad
Serves: 4
100g gorgonzola cheese
225g beetroots
50g cranberries
2 medium apples
50g pine nuts
20g celery
225g spinach, fresh
50g whole wheat pasta

Spread the pine nuts out on some baking papaer and roast on low in the oven for 10 minutes.
Put the pasta on to boil and cook according to packet instructions.
Slice the apples and beetroots into thin wedges, and cut the celery as fine as possible.
Wash the spinach leaves and pat dry.
Crumble the cheese.
Mix everything together and serve. Keeps in the fridge for a few days, but if you're going to refridgerate it, then don't put the beetroot in or everything will be purple by the time you eat it!

297 calories per serving, 16.4g F, 5.4g SF, 31.4g C, 13.4g S, 7.1g Fb, 11.6g P

Honey and Vingar Dressing
Serves: 4

1 tbsp honey
1 tbsp white wine vinegar
1 tbsp lemon juice
1 tbsp olive oil

Mix all together in a jar and shake to your heart's content!

48 calories per serving, 4.3g F, 0.4g SF, 4.7g C, 0.5g S, 0g Fb, 0g P

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