| |
| Salad Bar Pasta Salad |
| |
| 3 cups |
|
cut-up fresh vegetables (broccoli, cauliflower,
carrots, mushrooms) |
|
| 2 oz |
|
dry broad egg noodles cooked and drained |
|
| 1/4 cup |
|
reduced-calorie Creamy Italian dressing |
|
|
|
|
| |
| 1 |
In medium sized bowl, combine vegetables,
noodles and dressing. Toss to coat. |
| 2 |
Cover and refrigerate salad until ready
to serve. |
|
| |
| Servings: 4 |
| |
| Nutrition Facts |
| Serving size: 1 serving |
| Percent daily values based
on a 2000 calorie diet. |
| Nutrition information
provided by the recipe author. |
|
|
| |
|
|
|
| Amount
Per Serving |
|
|
|
| Calories |
|
99.00 |
|
| |
|
%
Daily Value |
| Total Fat 3.00g |
|
4% |
|
| Cholesterol
0.00mg |
|
0% |
|
| Sodium
249.00mg |
|
10% |
|
| Carbohydrates
17.00mg |
|
5% |
|
| Protein
4.00g |
|
8% |
|
|
|
| |
| Recipe Type |
| Pasta, Salad, Side Dish, Vegetarian |
| |
| Recipe Source |
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