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Tossed Greens With Pasta, Fruit And Balsamic Vinaigrette

Categories:
low fat, salads/dressings

1 tablespoon fresh rosemary
(or 1 tspn dried rosemary)
1/4 teaspoon ground cinnamon
3 tablespoons balsamic vinegar
1/4 cup olive oil
6 cups mixed greens
2 cups cooked spiral pasta
2 large fresh pears; cut into slices
1/2 cup sliced water chestnuts
1/2 cup golden raisins

Cook spiral pasta until 'al denté.' Combine rosemary, cinnamon, balsamic vinegar and olive oil. Blend. Drain pasta and cool. Add to greens, sliced pears, water chestnuts and raisins. Add dressing. Toss to mix well. Arrange onto plates and serve. This recipe yields 6 servings. Nutritional Analysis Per Serving: Calories 250; Fat (grams) 10; Percent calories from fat 36; Percent polyunsaturated 4; Percent saturated 7; Percent monounsaturated 25; Cholesterol (milligrams) 14; Sodium (milligrams) 100; Protein (grams) 4; Carbohydrate (grams) 36; Fiber (grams) 2.


Source: "Mayo Clinic's Virtual Cookbook at http://www.mayohealth.org" S(Formatted for MC5): "11-28-1999 by Joe Comiskey - jcomiskey@krypto.net"

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Per serving: 170 Calories (kcal); 9g Total Fat; (45% calories from fat); 2g Protein; 23g Carbohydrate; 0mg Cholesterol; 16mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1 1/2 Fruit; 2 Fat; 0 Other Carbohydrates

NOTES : Diabetics or those on calorie-controlled diets may count one serving as: 1 vegetable, 2 fruit and 2 fat servings. Weight Watcher points calculated at 5 Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

Yield: 6 servings

Preparation Time: 0:00



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