Apricot Pasta Salad - Low Fat Recipes

Apricot Pasta Salad - Low Fat Recipes

Ingredients

4 oz. fusilli (corkscrew) pasta
6 fresh apricots (3/4 lb), cut into quarters
1 whole chicken breast
2 small zucchini (1/2 lb), julienned
1 red bell pepper, julienned
1 tbsp chopped fresh basil or 2 tsp. Apricot Basil Dressing (recipe follows)

Directions

Cook pasta as package directs; drain and let cool. Combine pasta, apricots, chicken, zucchini, red pepper, and basil in bowl. Toss with dressing.

Makes 4 servings.

TUNA-MACARONI SALAD

TUNA-MACARONI SALAD

Ingredients

1/4 cup vinegar
2 tablespoons sugar
1 teaspoon Dijon mustard
1 clove garlic, minced
Salt, pepper, and parsley to taste
1 pound cooked macaroni (still hot)
1 small onion, chopped
3 to 4 cloves garlic, minced
9-ounce can white tuna, packed in water
1/2 package frozen peas (not thawed)
1/3 cup fat-free mayonnaise

Directions

Combine vinegar, sugar, mustard, garlic, and seasonings. In a serving bowl, combine hot macaroni, onion, garlic, tuna, and peas. Stir in dressing; chill 2 or more hours. Just before serving, toss with mayonnaise.

If you like, you can substitute chicken breast or shrimp for the tuna. You can also garnish the salad with a little crumbled hard-boiled egg and parsley.

Serves 6 to 8.

Per serving: 225 calories, 1.7 grams fat, 18 milligrams cholesterol, 35.2 grams carbohydrates, 2.6 grams fiber, 16.7 grams protein, 375 milligrams sodium.
 

Apple Salad & Tofu-Honey Cinnamon Dressing [26-8-15]

 
Apple Salad & Tofu-Honey Cinnamon Dressing

Ingredients

2 Granny Smith apples, sliced
2 Gala apples, sliced
1/4 cup fresh lemon juice
1 cup water
3 stalks celery, sliced diagonally
1 8-ounce can pineapple tidbits, drained
1/3 cup walnuts, coarsely chopped mint sprigs

Dressing:

1 cup plain low-fat yogurt
1/2 cup soft silken tofu
1 tablespoon honey
1 teaspoon ground cinnamon

Directions

Place sliced apples in mixture of lemon juice and water. Add more water if needed to cover apples. At serving time, drain liquid from apples. Combine apples, celery, pineapple and nuts. For the dressing: Combine yogurt, tofu, honey and cinnamon in a food processor and blend until smooth. Chill. Combine apple mixture with dressing and toss gently. Serve on a bed of fresh greens. Garnish with mint sprigs.

Serves 8.

Apricot Pasta Salad 06-07-15

 
Apricot Pasta Salad

Ingredients

4 oz. fusilli (corkscrew) pasta
6 fresh apricots (3/4 lb), cut into quarters
1 whole chicken breast
2 small zucchini (1/2 lb), julienned
1 red bell pepper, julienned
1 tbsp chopped fresh basil or 2 tsp. Apricot Basil Dressing (recipe follows)

Directions

Cook pasta as package directs; drain and let cool. Combine pasta, apricots, chicken, zucchini, red pepper, and basil in bowl. Toss with dressing.

Makes 4 servings.