Quinoa, Corn, and Tomato Salad with PARSLEY-Infused Oil, CL August 2007

I have a very good memory. I tend not to use things like calendars, and can usually keep things in my head until I need them. I usually remember things like dentist appointments months in advance, whether we're out of milk or cat food and when going to a grocery store to buy things for a recipe I can USUALLY remember them.

You know what's coming, don't you? Oh how the mighty fall when they become too confident.

Yes, last week I was all ready to make Quinoa, Corn, and Tomato Salad with Chive-Infused Oil from August's Cooking Light. Went to the grocery store, came home and was halfway through the recipe when I realized - I'd forgotten chives. Ooops. Typically I prefer to make recipes as written the first time through. That clearly was not going to work in this case. So, I grabbed a bunch of parsley which I DID remember to buy and made a couple changes to the recipe.

The results were delightful. This was an excellent salad - M. is particularly fond of quinoa so he was happy and I loved the PARSLEY (not chive) taste that came through from the infused oil. The oil was an additional step, but it really makes the salad and certainly wasn't hard to make. I wouldn't use a purchased equivalent - it really needs to be fresh to add that tangy essence to the salad. Any salad containing fresh corn, tomato and herbs is a winner, especially in the summer. The salad was a hit, so please don't judge it by the picture taken outside at night (as it really doesn't do it justice). I was actually inspired by this salad to create my own Mexican knock-off a few days later (which will be forthcoming on this blog). After all, imitation is the sincerest form of flattery.....

Quinoa, Corn and Tomato Salad with Chive-Infused Oil
Cooking Light Magazine
August, 2007

Cooking Light's notes - Brightly colored flavored oil coats the quinoa grains and lends the salad fresh chive flavor. Refrigerate leftover oil to use as a dressing to drizzle over grilled fish or summer vegetables. Garnish with whole fresh chives, if desired

My notes - If, like me, you forget chives, take comfort in the fact that this salad works equally well with parsley. And most likely basil as well, although that combination has not yet been confirmed.

1 1/2 cups water
1 cup uncooked quinoa
1 cup fresh corn kernels (about 2 ears)
1 cup cherry tomatoes, halved
1/4 cup finely chopped fresh flat-leaf parsley
2 tablespoons Chive-Infused Oil
2 tablespoons fresh lime juice
2 tablespoons white wine vinegar
1/4 teaspoon salt
1 garlic clove, minced

Combine 1 1/2 cups water and quinoa in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until liquid is absorbed. Remove from heat; let stand 10 minutes. Fluff with a fork.

Combine quinoa, corn, tomatoes, and parsley in a medium bowl. Combine Chive-Infused Oil and remaining ingredients, stirring with a whisk. Drizzle over salad; toss well to coat. Let stand 10 minutes before serving.

6 servings - each serving size 2/3 cup

CALORIES 179(34% from fat); FAT 6.7g (sat 0.7g,mono 4.1g,poly 1.3g); PROTEIN 5.2g; CHOLESTEROL 0.0mg; CALCIUM 20mg; SODIUM 145mg; FIBER 2.4g; IRON 2.2mg; CARBOHYDRATE 26.1g

Chive Infused Oil

3/4 cup extravirgin olive oil
1/2 cup (1-inch) slices fresh chives
1/2 teaspoon salt

Place all ingredients in a blender; pulse 6 times or until chives are very finely minced. Strain mixture through a fine sieve into a bowl, and discard solids. Store in refrigerator in an airtight container for up to 2 weeks.

3/4 cup (serving size: 1 1/2 teaspoons)

CALORIES 63(100% from fat); FAT 7g (sat 1g,mono 5.4g,poly 0.6g); PROTEIN 0.0g; CHOLESTEROL 0.0mg; CALCIUM 0.0mg; SODIUM 49mg; FIBER 0.0g; IRON 0.0mg; CARBOHYDRATE 0.0g

Caprese Pasta Salad

I am a planner. It is hard for me to be spontaneous and do things on the spur-of-the-moment. But yesterday we enjoyed a leisurely and delicious brunch with friends. The conversation and the food were both excellent, and then suddenly the topic of dinner came up. And just like that, we were hosting an impromptu dinner party. And it was fun! The planner in me had a moment of panic, but then I just went with the flow.

Having established plans to have people to dinner, the next thought that popped into my mind was of course what to make. M. is all about the grill these days. I am loving grilled veggies myself, but M. is loving experimenting with different preparations of meat. So he and our friends were browsing the meat counter at a local butcher's shop. Bored, I browsed around the perimeter of the store looking to see what I could entertain myself with while they shopped. Frozen tortellini, marinated fresh mozzarella balls, sundried tomatoes.... an idea for a pasta salad loosely based on a Caprese salad began to take shape.

This salad was delcious. The creamy cheesiness of the pasta compliments the tangy vinaigrette nicely, and the addition of the fresh parsley wakens what would have been an otherwise bland salad. The amounts in the recipe are based on my recollection of what I did. Feel free to adjust them to your tastes (more vinegar, less mustard etc) and enjoy the results.

We sure did.

Caprese Pasta Salad
original recipe
Serves 6 as a side salad

1 lb frozen (or fresh) tortellini
1/8 pound sundried tomatoes, sliced
1 pint grape tomatoes, halved
1/2 a head of Italian parsley, washed and chopped
1/2 pound marinated mozzarella balls, quartered (bocconcini)

Dressing -
1/4 cup basalmic vinegar
1 tablespoons dijon mustard
3 tablespoons olive oil
splash of red wine vinegar
salt and freshly ground pepper to taste

1. Boil water for pasta. Cook pasta according to directions on package. Rinse and drain.
2. Assemble salad ingredients. Add pasta to salad bowl.
3. Mix vinaigrette. Adjust to taste.
4. Add vinaigrette to salad. Mix until dressing is thoroughly incorporated.
5. Chill until ready to serve.

Sesame Brown Rice Salad with Shredded Chicken and Peanuts - Cooking Light June 2007

Yes. I am still vegetarian. Yes, I know that the title of this post contains a salad made with chicken. I approached this recipe with a plan, and it was a success. Stay with me.

One of the best skills a vegetarian can acquire is learning how to adapt a recipe. In the beginning, one sees a recipe calling for chicken, beef or some other meat and tosses it aside thinking that it simply cannot be made. Eventually, one learns to be creative. I looked at this recipe in this month's Cooking Light and thought that it would be delicious made with my favorite tofu recipe. And it was. It was delicious, and even M. the non-vegetarian praised the final dish. As previously discussed, he's quite fond of the vegetarian cooking despite being a decided omnivore. But only rarely does a dish make him stop and say with frank appreciation, "This is GOOD!". This salad achieved that lofty status.

And so it is with pride that I offer my recipe for Sesame Brown Rice Salad with Sweet Ginger Tofu and Peanuts. Take it, share it and enjoy!


Sesame Brown Rice Salad with Shredded Chicken and Peanuts
Cooking Light, June 2007

1 cup long-grain brown rice
2 cups shredded cooked chicken breast
1/2 cup shredded carrot
1/3 cup sliced green onions
1/4 cup dry-roasted peanuts, divided
1 tablespoon chopped fresh cilantro, divided
1/2 teaspoon salt
2 tablespoons fresh lime juice
4 teaspoons canola oil
1 teaspoon dark sesame oil
2 garlic cloves, minced

RECIPE INSTRUCTIONS
Cook rice according to package directions, omitting salt and fat. Transfer rice to a large bowl; fluff with a fork. Cool. Add chicken, carrot, onions, 2 tablespoons peanuts, 2 teaspoons cilantro, and salt to rice; toss to combine.

Combine juice and remaining ingredients in a small bowl. Drizzle oil mixture over rice mixture; toss to combine. Place 1 1/2 cups salad on each of 4 plates. Sprinkle each serving with 1 1/2 teaspoons remaining peanuts and 1/4 teaspoon remaining cilantro.

CALORIES 393 (30% from fat); FAT 13.3g (sat 2g,mono 6.3g,poly 4g); PROTEIN 27.8g; CHOLESTEROL 60mg; CALCIUM 44mg; SODIUM 424mg; FIBER 4g; IRON 1.7mg; CARBOHYDRATE 40.2g

Sweet Ginger Tofu

The Modern Vegetarian Kitchen - Peter Berley

Yield: 4 to 6 servings (I don't think we've ever gotten six servings out of this delicious tofu!)

1/4 cup soy sauce
1/4 cup mirin
1/4 cup rice vinegar
2 tablespoons honey
2 Tbs minced gingerroot
2 Tbs light sesame oil -- (note: I only use 1 Tbs)
1 tsp minced garlic
1 pound firm tofu -- rinsed, patted dry, and sliced 1/2 inch thick

Preheat the oven to 350F In a small bowl, combine the soy sauce, mirin, vinegar, honey, ginger, oil, and garlic. Lay the tofu slices in a baking dish that can hold them in a single snug layer. Pour the marinade over the tofu. Bake for 45 minutes, or until the tofu is nearly dry and well browned. Serve hot or cold.

Spelt Salad with White Beans and Artichokes, Cooking Light Jan/Feb 2007

I bought the ingredients for this dish last week. It didn't make it on to the menu for a variety of reasons, but made a stunning debut last night instead. It was quick, delicious and really satisfying. I still think it odd that such a salad was featured in the January/February issue of Cooking Light instead during the summer months, but that doesn't change the fact that I really loved this recipe.

Reading as many cooking and health magazines as I do, I know that grains like spelt are wonderfully healthy and a marvelous addition to one's diet. But, that doesn't change the fact that when I hold the bag in my hand, I have NO idea what to do with it! Following this recipe made for a structured yet easy first experience. I will definitely make this again, both for the ease of preparation and the versatility of the recipe. I could see adding a variety of ingredients (including but not limited to cubed tofu, chickpeas, hearts of palm, bell pepper, carrots, cucumbers etc) and will treat it as a jumping off point for future experimentation.

My changes this time around - I added a chopped clove of garlic, and sauteed the onion and garlic briefly with a little non-stick cooking spray. I personally don't care for raw onion. I used cannellini beans, and I added one tablespoon of lemon flavored olive oil (one tablespoon regular olive oil and one tablespoon lemon flavored olive oil). I also added half a cup of crumbled feta cheese. And I didn't measure the herbs, but grabbed a big handful and chopped from there.
Spelt Salad with White Beans and Artichokes
From Cooking Light

Spelt (also called farro) is a high-protein grain with a mellow nutty flavor, and it provides an alternative to bulgur for those who have wheat allergies. (Bulgur is a good substitute if you do not have spelt for this dish.) It's nice chilled or at room temperature. Include a cluster of red grapes and crusty Italian bread in your bag.

1 1/4 cups uncooked spelt (farro), rinsed and drained
2 1/2 cups water
1/3 cup chopped fresh mint
1/3 cup chopped fresh parsley
1/4 cup minced red onion
3 tablespoons fresh lemon juice
2 tablespoons olive oil
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 (15-ounce) can navy beans, rinsed and drained
1 (14-ounce) can artichoke hearts, drained and chopped

Combine spelt and 2 1/2 cups water in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 30 minutes or until tender and liquid is absorbed.

Combine cooked spelt, mint, and the remaining ingredients in a large bowl, stirring well. Cover and store in the refrigerator.


Yield: 5 servings (serving size: 1 cup)

NUTRITION PER SERVING
CALORIES 204(29% from fat); FAT 6.5g (sat 0.8g,mono 4g,poly 0.9g); PROTEIN 7.4g; CHOLESTEROL 0.0mg; CALCIUM 40mg; SODIUM 437mg; FIBER 4.9g; IRON 3.2mg; CARBOHYDRATE 30.7g

Playing with Ancient Grains

Today I had a sudden burst of domestic energy. Two loads of laundry were done, the sheets on the bed changed and I even had energy left to clean the fridge. I hate cleaning the fridge, but I'm always so happy when I'm done. It always looks so nice, and once the useless junk that isn't being used is gone I can see what I need to buy. Doesn't it look empty? Today's cleaning took me about an hour - mostly because a tupperware container of simple syrup had tipped and run everywhere. Nothing hits the spot like cold and congealed simple syrup - yummy!

I even had enough energy to empty out the freezer-burned items that were residing in our freezer. I'm still learning the art of freezing things. I can appreciate that freezing leftovers for a future time is a good idea, but somehow once they go in, they never come out. Unless they were purchased frozen, those items have a steady rotation. Oh well, I'll keep trying to master the art of freezing homemade food. And trust me, if you'd seen the freezer before I cleaned it out, you'd realize how empty the freezer is now compared with before.



I began tackling the fridge while cooking some quinoa to make for lunch. I told myself I'd only do a shelf or two while the quinoa cooked but of course I got sucked in. Once you start a yucky job like that, you really can't stop until you're done. Prolonging the agony is really unneccesary. So, the quinoa sat for a while, which gave me plenty of time to figure out what to add to it. This salad was the final result. It was tasty, but just something I threw together. It would benefit from any number of substitutions, but I enjoyed it just as it was with today's ingredients.


Quinoa and Chickpea Salad
Serves 6 (I'm guessing since quinoa is quite filling)

My notes - This salad was tangy and flavorful. I expect the flavor would improve as it sits, and that leftovers will be even better. The goat cheese could be omitted, and I think I would crumble it onto individual servings next time. It blended into the salad a bit much when added with chickpeas and other ingredients. Any number of substitutions could be made, this is truly a salad to make your own.


Salad
1 cup uncooked quinoa
2 cups Vegetable Broth
3/4 cup grape tomatoes, quartered
1/4 cup scallion(s)
3/4 cup canned garbanzo beans
3 oz semisoft goat cheese
3 tablespoons of fresh basil, cut into chiffonade

Dressing
2 Tbsp balsamic vinegar
2 Tbsp champagne vinegar
1 Tbsp Orange Muscat Champagne vinegar (optional)
1 Tbsp olive oil
salt to taste
Pepper to taste

Directions

1. Pour broth into medium saucepan. Rinse quinoa in a strainer fine enough to hold the kernels, and add to broth (scraping as necessary). Cover, and bring to a boil before reducing heat to a simmer for approximately 20 minutes (or until liquid is gone).

2. Prepare additional ingredients and add to bowl.

3. Mix dressing ingredients in a small bowl. Set aside.

4. Add cooked quinoa to prepared ingredients, mix dressing and pour over top. Stir carefully to blend dressing into salad, adding additional flavors (more vinegar, more salt etc) as necessary.

Technorati Tags: vegetarian, quinoa, chickpeas, salad

Corn and Barley Salad

When I found this recipe in a new-to-me cookbook I got for the grand price of $0.58, I knew it was just the kind of dish that would make M.'s eyes light up. Sure enough, he walked in the door last night just as I was finishing it up and instantly grabbed a spoon to sample on the spot. So I knew I had a winner, and that was definitely confirmed when I sampled a real portion for lunch today.

This salad was easy, quick to throw together and just so wholesome. Barley, corn, parsley, a hint of flavor from the chopped chile, chunks of tomato - what's not to like? The dressing mixed up easily, and seemed to be quite forgiving. I used some basalmic vinegar in addition to red wine vinegar as I didn't have white wine vinegar to no ill effect. And, as I added the dressing to the salad, I thought there was no way this little bit of dressing would dress the whole salad. But it did. It is a lightly dressed salad, definitely not drenched but the touches of vinegar add a refreshing quality to the overall taste of the dish.


Corn and Barley Salad
Jane Brody's Good Food Gourmet
4-6 side salad servings (I think we'll get 4 - 6 main course salad servings out of this generous recipe!)

Jane's notes - All tasters agreed that this easily prepared salad was a winner. It's a nice salad to make when you have some leftover ears of cooked corn.

Jane's preparation tips - Cooking the garlic takes the bitter edge off of it, but you can skip this step if you wish. You can make the salad 1 day ahead, adding the cilantro or parsley just before serving time.

My notes - I cooked the garlic in a glass bowl covered with water for 2 minutes in the microwave and that worked pretty well. I used parsley, not cilantro. I didn't measure the corn, but used three and a half ears. I used one chili, didn't seed and might use two when repeating the salad as the heat was lost in the bulk of the salad (and we like things flavorful, but not too spicy). I also used red wine vinegar and basalmic vinegar, and was pleased with the results. And I just tossed the parsley into the salad - no waiting one hour before serving here! I will definitely will be repeating this salad!

Salad
3 cups of water
1/2 tsp salt (optional)
1 cup barley
2 cups cooked corn kernels, fresh if available or frozen and thawed
1/2 cup thinly sliced scallions
1 large tomato, seeded and finely chopped
1 - 2 fresh hot green chilies or jalepenos, seeded and minced

1/4 cup minced cilantro or fresh parsley, or to taste

Dressing
2 cloves garlic, cooked ten minutes in boiling water and peeled
3 tablespoons white wine vinegar
2 tablespoons olive oil or canola oil
1/2 tsp cumin
1/2 tsp salt
1/4 tsp freshly ground pepper

1. To prepare the salad, in a large saucepan bring the water and salt (if desired) to a boil. Add barley and cook stirring often for 30 minutes (pearled barley)/40 minutes (unpearled barley). Do not overcook the barley. Drain barley in a colander, rinse under cold water and let drain until cool.
2. Transfer the cooled barley to a large bowl. Add the corn, scallions, tomato, chilies or jalepenos, and toss ingredients well.
3. To make dressing, put dressing ingredients into a food processor or blender and process. Pour dressing over salad, and toss well to combine ingredients thoroughly. Cover bowl, and chill the salad.
4. One hour before serving, stir in cilantro or parsley, and allow salad to come to room temperature.

Technorati Tags: vegan, vegetarian, barley, corn, salad,

Italian Inspiration.

I just love Italian food. It's vegetarian friendly, chock full of fresh herbs and cheeses and always very comforting to eat. Nothing soothes me more during the bitterly cold winter then a nice plate of baked ziti, lasagna or the like. But, those heavier dishes wouldn't seem as appropriate now during the toasty summer months, so when planning last night's meal I looked for lighter inspiration.

I decided to cheat, and buy frozen ravioli. We're lucky - here in Brooklyn there are several companies that make excellent frozen ravioli. Nothing pleases me more then browsing the multitude of choices in the Fratelli Ravioli (www.fratelliravioli.com) freezer (yes, they have their own freezer just for their ravioli) at our local grocery store. Whole wheat tofu spinach, pesto, spinach, lobster (doesn't appeal to me but its a choice), sundried tomato, stuffed shells . . . the list just goes on. So, sometimes I take the easy way out and splurge on their tasty products. They're not exactly cheap running at approximately ten dollars for sixteen ravioli, but the quality is good and way easier then making my own ravioli.

I wanted a fresh sauce to pair with my cheese ravioli, so I decided to try the Chunky Garden-Tomato sauce posted on the Cooking Light website. Of course, lacking a garden I had to actually buy tomatoes but the concept of the sauce seemed appealing. But then I didn't buy quite enough tomatoes, and had to throw in a can of diced which kind of marred the freshness of the sauce. Overall it was a tasty sauce that paired well with the ravioli and a side of homemade garlic bread.

And to start the meal, I decided a little caprese salad was in order. I love caprese salad. I could eat it every day and be happy. There is something about the sweetness of the ripe tomatoes, the creaminess of the fresh mozzeralla, the tang of fresh basil coupled with the mellowness of olive oil and basalmic vinegar - what's not to love? That qualifies as my idea of heaven. M. teased me when we spent a few days in Italy on our honeymoon two years ago because I think I had caprese salad every day while we were there. I just love it, and last night became the official launch of caprese salad season in our house.

My notes - I typically make caprese salad free-form, just adding the ingredients and winging amounts. But for the unfamiliar, this Cooking Light recipe would be a good place to start.

Tomato, Fresh Mozzarella, and Basil Salad
Cooking Light Magazine
Cooking Light's notes - In Italy, this is known as insalata caprese (Capri-style salad). It's best in summer, when tomatoes are at their peak. If you can get imported Buffalo mozzarella from Italy, use it, but domestic fresh mozzarella is fine, as well. Fresh mozzarella cheese is packed in water. It has a softer texture and sweeter, more delicate flavor than the regular part-skim mozzarella that is more commonly used in cooking for its superior melting qualities. 4 tomatoes, each cut into 6 slices (about 1 1/2 pounds)
1/2 pound fresh mozzarella cheese, cut into 12 slices
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 tablespoon extravirgin olive oil
1/2 cup fresh basil leaves
Arrange 4 tomato slices and 2 mozzarella slices on each of 6 salad plates. Sprinkle evenly with salt and pepper; drizzle with oil. Top evenly with basil. Yield: 6 servings NUTRITION PER SERVING
CALORIES 150(64% from fat); FAT 10.7g (sat 5.8g,mono 1.9g,poly 0.4g); PROTEIN 7.8g; CHOLESTEROL 30mg; CALCIUM 231mg; SODIUM 138mg; FIBER 1.5g; IRON 0.6mg; CARBOHYDRATE 5.4g
Chunky Garden Tomato Sauce
Cooking Light Magazine

1 tablespoon of olive oil
1 cup chopped onion
4 garlic cloves, minced
5 1/2 cups chopped seeded tomato
1/4 cup chopped fresh basil
2 tablespoons chopped fresh oregano
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper
Heat oil in a large nonstick skillet over medium heat. Add onion and garlic; sauté 3 minutes. Add remaining ingredients, and bring to a boil, stirring occasionally. Reduce heat, and simmer 10 minutes, stirring occasionally. Serve over pasta or polenta, or on crostini. Yield: 3 1/2 cups (serving size: 1/2 cup) NUTRITION PER SERVING
CALORIES 63(36% from fat); FAT 2.5g (sat 0.3g,mono 1.5g,poly 0.4g); PROTEIN 1.7g; CHOLESTEROL 0.0mg; CALCIUM 25mg; SODIUM 181mg; FIBER 2.4g; IRON 0.9mg; CARBOHYDRATE 10.2g

Technorati Tags: salad, Italian, ravioli

Creamy and delicious pasta salad.

Like many Americans, I have a fondness for creamy, mayonnaisey and delicious pasta salads. No matter how I try to lighten my diet, there's just something about that creamy richness (especially in the summer time) that I find appealing.

Since I'm not blessed with a metabolism that will let me indulge in such a dish too often, I've found ways to replicate the creamy rich texture with less fat. One easy way is the recipe I made for lunch today. It is from the magazine Eating Well, to which I've subscribed for several years. Much like my other favorite magazine Cooking Light, Eating Well strives to print healthy recipes that taste great while keeping things like oil and fat in moderation.

One of my favorite things about this recipe is that it is very forgiving. It can be easily doubled, easily halved, and the ingredients are easily substituted when one or two might be missing. Like today, I carefully wrote down all I needed to buy to make the salad but somehow the words "yellow or red bell pepper" didn't register, and my salad was bell pepper-less. I typically add baked tofu to the salad, but today I didn't have any so I added a can of chickpeas instead. And, I don't tend to measure the vegetable ingredients. I halved an entire container of grape tomatoes, threw in a bunch of pre-shredded carrots, slivered what looked to be enough basil and thus kept the preparation somewhat free-form. The dressing makes enough to coat the salad easily (along with whatever additions I've added) so I've never worried about having a too dry salad. Oh, and I leave out the olives because I don't like them. And its MY pasta salad - :) !


Garden Pasta Salad
Eating Well
Serves 6 1 cup portions

Eating Well's note: To make this salad more substantial, you can toss in canned chunk light tuna, cooked chicken or flavored baked tofu.

2 cups whole-wheat rotini (6 ounces)
1/3 cup reduced-fat mayonnaise
1/3 cup low-fat plain yogurt
2 tablespoons extra-virgin olive oil
1 tablespoon red-wine vinegar or lemon juice
1 clove garlic, minced
1/8 teaspoon salt, or to taste
Freshly ground pepper to taste
1 cup cherry or grape tomatoes, halved
1 cup diced yellow or red bell pepper (1 small)
1 cup grated carrots (2-4 carrots)
1/2 cup chopped scallions (4 scallions)
1/2 cup chopped pitted Kalamata olives
1/3 cup slivered fresh basil

1. Bring a large pot of lightly salted water to a boil. Cook pasta, stirring occasionally, until just tender, 8 to 10 minutes, or according to package directions. Drain and refresh under cold running water.
2. Whisk mayonnaise, yogurt, oil, vinegar (or lemon juice), garlic, salt and pepper in a large bowl until smooth. Add the pasta and toss to coat. Add tomatoes, bell pepper, carrots, scallions, olives and basil; toss to coat well.

Per serving: 205 calories; 9 g fat (2 g sat, 5 g mono); 1 mg cholesterol; 29 g carbohydrate; 6 g protein; 4 g fiber; 291 mg sodium.

Technorati Tags: pasta, salad