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Post by ellise on Jul 20, 2005 2:32:33 GMT 10
Makes 8 Servings
8 ounces fussilli or farfalle pasta 2 cups shredded purple cabbage 1 cup chopped tomato 1 cup chopped green bell pepper 1/2 cup chopped green onions (scallions)
Dressing 1/4 cup light mayonnaise 1/3 cup nonfat plain yogurt 1 Tbsp lemon juice 1/2 tsp minced garlic 1/2 tsp dried tarragon leaves salt and pepper to taste
Cook pasta according to package instructions, drain and set aside. Prepare dressing by mixing together the mayonnaise, yogurt, lemon juice, garlic, tarragon and salt and pepper to taste. Set aside. In large mixing bowl, mix together the cooked pasta, cabbage, tomato, bell pepper and green onions. Toss with dressing and refrigerate until ready to serve.
Per Serving: Calories 154 Protein (g) 5 Carbs (g) 26 Fat (g) 3 Calories from fat (%) 18 Saturated Fat (g) 1 Dietary Fiber (g) 2 Cholesterol (mg) 3 Sodium (mg) 74. Diabetic Exchanges: 1 1/2 starch, 1 vegetable, 1/2 fat.
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