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Light Pasta Salad

Ingredients:

  • 4 c. seashell pasta shells
  • 1 c. frozen peas
  • 1 small tomato, diced
  • ½ green bell pepper, diced
  • 1 c. light or fat-free ranch dressing

Directions:

  1. Add seashell pasta noodles to 2/3 c. boiling water and heat over medium heat for 15 minutes (or until pasta noodles are tender).
  2. Once pasta shells are done, drain water in strainer.
  3. While still in strainer, rinse pasta shells under cold running water to cool the pasta.
  4. Pour cooled pasta into large bowl and set aside.
  5. Warm frozen peas in a small saucepan on stove until done and soft.
  6. Drain water and add peas to pasta.
  7. Add green bell pepper, tomato and ranch dressing to pasta mixture.
  8. Let chill for 1 hour and serve cold.

Serves 4 persons

 

 

 

Easy Make Salad

Ingredients:

  • 1 egg plus 1 egg yolk, lightly beaten or egg substitute
  • ½ c. Splenda
  • 1 ½ tsp. cornstarch
  • 1 tsp. mustard
  • ¼ c. water
  • 3 tbsp. softened margarine
  • ½ c. light or fat-free mayonnaise
  • ½ c. raisins
  • 6 slices low-sodium bacon, cooked and crumbled
  • 2 c. fresh sliced mushrooms
  • ½ c. toasted sunflower seeds

Directions:

  1. Whisk together egg and egg yolk, Splenda, cornstarch and mustard.
  2. Pour water over egg mixture.
  3. Cook until thick.
  4. Stir in margarine and mayonnaise.
  5. Chill and mix with mushrooms, bacon, and sunflower seeds.

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