I was feeling ambitious tonight. However, I did not make all of the dishes that I planned to make, partially because this pasta salad took longer than planned. It is possible that it was because I was chatting away on the phone while I was preparing it.
I would recommend this recipe to anyone with an herb garden. The salad was slightly expensive to make since the only things that I had available in my garden were the mint and lemon. The dressing is unique and creamy, which is a nice change from the standard Italian dressing or oil and vinegar.
Broccoli, Cherry Tomato, and Pasta Salad
Herb mixture:
1/2 cup fresh flat-leaf parsley leaves
1/3 cup fresh basil leaves
1 tablespoon chopped fresh dill
1 teaspoon grated lemon rind
12 mint leaves
1 garlic clove, peeled
Dressing:
2 garlic cloves, peeled
1/3 cup 2% low-fat cottage cheese
1/4 cup low-fat buttermilk
1 tablespoon fresh lemon juice
1 tablespoon red wine vinegar
1 tablespoon balsamic vinegar
1 tablespoon extra-virgin olive oil
Dash of black pepper
1/2 cup (2 ounces) crumbled feta cheese
Salad:
7 cups small broccoli florets
2 1/2 cups sliced mushrooms
2 cups cherry tomatoes, halved
2 cups cooked medium seashell (about 4 ounces uncooked pasta)
1/2 cup minced shallots
2 tablespoons capers
1/4 teaspoon black pepper
1 (14-ounce) can artichoke hearts, rinsed, drained, and halved
To prepare herb mixture, combine first 6 ingredients on a cutting board; finely chop, and reserve 3 tablespoons. Set remaining herb mixture aside.
To prepare the dressing, place the reserved 3 tablespoons herb mixture in a food processor. Drop 2 garlic cloves through the food chute with food processor on; process until minced. Add cottage cheese and next 6 ingredients (cottage cheese through dash of pepper) to food processor; process until smooth. Stir in feta.
To prepare salad, steam broccoli, covered, 5 minutes or until crisp-tender. Cool. Combine remaining herb mixture, broccoli, mushrooms, and remaining ingredients in a large bowl. Pour dressing over salad; toss well.
Yield: 4 servings (serving size: 2 1/2 cups)
NUTRITION PER SERVING
CALORIES 327(24% from fat); FAT 8.8g (sat 3g,mono 3.4g,poly 0.9g); PROTEIN 18.4g; CHOLESTEROL 14mg; CALCIUM 248mg; SODIUM 768mg; FIBER 7g; IRON 4.3mg; CARBOHYDRATE 50g
Recipe can be found in 2000's Best of Cooking Light or cookinglight.com.
With the ingredients I had on hand, I created these French Bread Pizzas. I spread the bread with pizza sauce, however, when using tomatoes, I do not think the sauce is necessary. On top of the sauce, are layers of tomato and torn basil leaves. The finale is a sprinkling of a good quality feta cheese. Bake the pizzas at 450 degrees for approximately ten minutes. The cheese should be melted and the bread crispy. Enjoy!
I spent part of my day sitting in the sun, drinking lemonade and flipping through my cookbooks. In my Hawai'i's Favorite Pineapple Recipes cookbook, which I purchased in Hawaii, I found a recipe for Pineapple Slaw with Feta Cheese. Unfortunately, I forgot to purchase a bell pepper at the market, but the salad is good none-the-less. (The smallest container is holding the Feta Cheese.) Additionally, I mixed low-fat cream cheese with fresh pineapple and spread it on my toasted bagel. My lunch also features Trader Joe's Cinnamon Almonds.
