Tossed greens with pasta, fruit and balsamic vinaigrette
This salad is a wonderful blend of flavors — spicy, sweet and sour. It's also high in fiber.
Nutrition Facts
Serving Size: About 2 cups
Calories: 274
Serving size
About 2 cups
Calories
274
Monounsaturated fat
7 g
Saturated fat
1 g
Total fat
10 g
Sodium
136 mg
Cholesterol
0 mg
Dietary fiber
6 g
Protein
6 g
* Percent Daily Values are based on a 2,000 calorie diet.
Your daily values may be higher or lower depending on your calorie needs.
Your daily values may be higher or lower depending on your calorie needs.
Ingredients
(Serves 6)
For the dressing:
- 1 teaspoon dried rosemary or 1 tablespoon fresh rosemary
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 3 tablespoons balsamic vinegar
- 1/4 cup olive oil
For the salad:
- 4 ounces uncooked whole-wheat spiral pasta
- 6 cups mixed greens
- 2 large fresh pears, cored and sliced
- 1/2 cup sliced water chestnuts
- 1/2 cup golden raisins
- 3 tablespoons roasted unsalted soy nuts
Directions
Use a small bowl to make the dressing. Add the rosemary, cinnamon, salt, balsamic vinegar and olive oil; whisk thoroughly to blend.
Fill a large pot 3/4 full with water and bring to a boil. Add the pasta and cook until tender (al dente), 10 to 12 minutes, or according to the package directions. Drain the pasta thoroughly and rinse under cold water.
In large bowl, combine the cooked pasta, mixed greens, pears, water chestnuts and raisins. Whisk the dressing again briefly and add to the salad. Toss to coat evenly. Divide the salad onto individual plates and top with soy nuts. Serve immediately.
