1/4 cup balsamic vinegar
3 tablespoons water
1-1/2 teaspoon olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
1 large clove garlic, minced
1/2 cup small broccoli flowerets
1/2 cup small cauliflower flowerets
1/2 cup julienne-cut carrot
1/2 cup julienne-cut sweet pepper
4 cups cooked farfalle (bow tie pasta), cooked without salt or fat
2 tablespoons thinly sliced fresh basil
1/4 cup grated Asiago or Parmesan cheese
Combine vinegar, water, olive oil, salt, pepper and garlic in a jar; cover tightly, and shake vigorously. Set aside.
Drop broccoli, cauliflower, and carrot into a large saucepan of boiling water; cook 30 seconds. Drain. Pour cold water over broccoli mixture; drain.
Combine drained vegetable mixture, sweet pepper and farfalle, basil and cheese in a large bowl. Add vinegar mixture, and toss gently. Cover and chill.
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Traci Kaufman, Registered Dietitian, received her bachelor's degree in dietetics and nutrition from the University of Wisconsin-Madison. She has worked as a clinical nutritionist at UCI Medical Center-Irvine in Orange California, and served as team nutritionist for the Los Angeles Rams. Traci is an active member of the American Dietetic Association and two Dietetic Practice Groups: Sports, Cardiovascular, and Wellness Nutritionist (SCAN), and Dietitians in General Clinical Practice. Traci resides in Southern California.
This page created 1999
This page modified October 2006
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