Back Dressing:
1/4 Cup / 60 mL White Wine Vinegar
3 Tbsp. / 45 mL Watkins Garlic & Parsley
Grapeseed Oil
2 teas. / 10 mL Lemon Juice
2 teas. / 10 mL Watkins Garlic & Spice Salad
Dressing Blend
1 teas. / 5 mL Watkins Basil
1 teas. / 5 mL Sugar
1/2 teas. / 2.5 mL Salt, more or less to taste
Salad:
3-1/2 Cups / 875 mL (8 oz. / 227 g) Uncooked Bow Tie Pasta
(Farfalle)
1 Can (16 oz. / 454 g) Great Northern or Other White Beans,
drained and rinsed
1 Can (16 oz. / 454 g) Dark Red Kidney Beans, drained and rinsed
1 Jar (4 oz. / 114 g) Pimento, drained
Lettuce Leaves, if desired.
Dressing:
Combine all ingredients; mix well.
Salad:
Cook pasta according to package directions; drain and rinse with
cold water, drain again. Place in large bowl along with 1 to 2
Tbsp. / 15 to 30 mL of the dressing; stir gently to coat.
Refrigerate pasta and dressing until chilled, about 1 hour. To
serve, add the beans and pimento; toss gently. Add remaining
dressing and toss again. Serve over lettuce leaves if desired.
Makes 6 servings.
Nutritional Information
Per Serving:
Calories 450, Protein 18g, Carbohydrates 76g, Sodium 440mg, Fat
8g, Saturated Fat 1g, Cholesterol 0mg, Dietary Fiber 13g
© Copyright 1999 The Rising
Stars Team
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