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Garden Vegetable & Pasta Salad with Chicken
Vegetable & Pasta Salad:
3 cups cooked, cubed organic chicken breast
8 oz. of farfalle or penne pasta, cooked
2 cups Our World Organics Cauliflower florets
1 cup Our World Organics Broccoli Florets
1 cup organic cherry tomatoes, halved
½ cup sliced organic celery hearts
½ cup sliced organic red bell peppers
1 cup Our World Organics Carrots, shredded
1 organic cucumber, peeled, seeded, and sliced
Dressing:
⅓ cup red wine vinegar
1 teaspoon salt
1 clove garlic, finely minced
3 to 5 drops hot pepper sauce, if desired
⅔ cup oil
½ cup chopped fresh organic herbs such as basil, parsley, and thyme
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Directions:
1. In large bowl, combine all salad ingredients.
2. In small bowl, whisk together dressing ingredients. Pour over salad; toss until evenly coated.
3. Refrigerate at least 1 hour to blend flavors. Garnish with fresh herbs. Refrigerate leftovers.
Yield:
8 (1½-cup) servings
Each serving provides 1 cup of vegetables.
The USDA Dietary Guidelines recommend Americans eat 5 to 6 cups of fruits & vegetables each day.
Nutrition information per serving:
Calories:
190 (49% calories from fat)
Fat:
21 g
Saturated Fat:
Trans Fat:
Cholesterol:
43 mg
Total Carbohydrate:
29 g
Dietary Fiber:
4 g
Protein:
21 g
Sodium:
481 mg
% Daily Value: Vitamin A 73%, Vitamin C 89%, Calcium 5%, Iron 15%
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