Salad
• 2 cups (500 mL) uncooked bow tie pasta
• 2 large ripe tomatoes, diced
• 1 medium green pepper, chopped
• 1 medium red pepper, chopped
• 1 medium white onion, chopped
• 1 English cucumber, chopped
Dressing
• 1/4 cup (60 mL) canola oil
• 2 Tbsp (30 mL) granulated sugar
• 2 Tbsp (30 mL) apple cider vinegar
• 3 Tbsp (45 mL) ketchup
• 1/2 tsp (2 mL) paprika
Cook pasta and cool by running under cold water.In large bowl, combine pasta and vegetables.
In measuring cup, add canola oil, sugar, vinegar, ketchup and paprika. Blend well. Pour over salad and mix well.
Refrigerate, allowing flavours to blend, until ready to serve.
Makes 12-16 servings, 1/2 cup (125 mL) each, depending on quantity of vegetables used.
Source: www.canolainfo.org
Nutritional Analysis:
Per 16 servings
Calories 160
Total Fat 4 g
Saturated Fat 0 g
Cholesterol 0 mg
Sodium 35 mg
Carbohydrates 26 g
Fiber 2 g
Protein 4 g
SALADE DE PÂTES PETITS ANGES
Salade
• 2 tasses (500 ml) pâtes farfalle (papillon), non cuites
• 2 grosses tomates mûres, coupées en dés
• 1 poivron vert de taille moyen, coupé en morceaux
• 1 poivron rouge de taille moyen, coupé en morceaux
• 1 oignon blanc de taille moyen, coupé en morceaux
• 1 concombre, coupé en morceaux
Vinaigrette
• 1/4 de tasse (60 mL) huile de canola
• 2 c. à table (30 mL) sucre granulé
• 2 c. à table (30 mL) vinaigre de cidre de pomme
• 3 c. à table (45 mL) ketchup
• 1/2 c. à thé (2 mL) paprika
Faire cuire les pâtes et les refroidir en les rinçant sous l’eau froide. Mélanger les pâtes et les légumes dans un grand bol.
Dans une tasse à mesurer, ajouter l’huile de canola, le sucre, le vinaigre, le ketchup et le paprika. Bien mélanger. Verser sur la salade et bien mélanger.
Mettre au réfrigérateur, afin de laisser mariner toutes les saveurs jusqu’au moment de servir.
Rendements 12-16 portions selon la quantité de légumes utilisés. 1/2 tasse (125 mL) Équivaut à 1 portion.
Source: www.canolainfo.org
Analyse nutritionnelle:
par portion 1/2 tasse (125 mL).
Calories 160
Lipides 4 g
Gras saturés 0 g
Cholestérol 0 mg
Sodium 35 mg
Glucides 26 g
Fibres 2 g
Protéines 4 g
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