LITE LUNCHEON HAM and PASTA SALAD
Makes 4 servings
INGREDIENTS:
1/2 cup orzo, tripolini, tiny tube macaroni,
or tiny star macaroni
1 cup frozen mixed peas and carrots
8 ounces fully cooked boneless ham, cut into
1/2 inch cubes
4 green onions, sliced
1/2 cup plain low-fat yogurt
2 tablespoons reduced-calorie creamy
cucumber dressing
1/4 teaspoon dried dillweed
2 medium tomatoes, sliced
1 green pepper, cut into half rings
Lettuce leaves
DIRECTIONS:
In a medium saucepan bring a large amount of water to boiling. Add pasta
and frozen mixed peas and carrots. Return to boiling, then reduce heat
slightly. Boil, uncovered, for 5 to 8 minutes or till pasta and carrots
are tender.
Immediately drain mixture in a colander, then rinse with cold water and drain
again. In a medium mixing bowl stir together pasta, peas and carrots, ham,
and green onions. In a small mixing bowl stir together yogurt, cucumber
dressing, and dillweed. Pour yogurt mixture over pasta and vegetable mixture.
Toss till well coated. Cover and chill for at least 4 hours.
To serve, arrange the tomato slices and green pepper on 4 lettuce-lined salad
plates. Stir the pasta mixture and divide mixture among plates.
Makes 4 servings.
TIME:
Advance Preparation Time: 25 min.
Chilling Time: 4 hrs.
Final Preparation Time: 15 min.
NUTRITIONAL INFORMATION PER SERVING:
17g protein
16g carbohydrate
6g fat
38mg cholesterol
800mg sodium
531mg potassium
Low Cholesterol
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