Pasta and beans on greens

6 servings

Ingredients

Quantity Ingredient
4 ounces Any shell-shaped pasta
3 tablespoons Olive oill
2 tablespoons White wine vinegar
1 Clove garlic; crushed
1 teaspoon Oregano
Pepper; to taste
6 cups Mixed salad greens; lettuce/spinach etc
½ cup Canned kidney beans; drained/rinsed
½ cup Canned white beans; drained/rinsed
½ cup Canned pinto beans; drained/rinsed*
4 Plum tomatoes; chopped
1 Stalk celery; chopped
¼ cup Sliced black olives
5 ounces Frozen chopped spinach; thawed/squeezed dry
¼ cup Parmesan cheese; (fresh-grated)

Directions

Cook pasta according to package directions. Mix oil, vinegar, garlic, oregano and pepper for dressing. Toss greens with 1 tablespoon of dressing; arrange 1 cupgreens on each plate. Combine remaining ingredients with dressing. When pasta is cooked al dente, drain and toss with bean mixture.

Serve warm or chilled atop greens. Serves 6. (1 cup salad + 1 cup greens per serving.) Per serving: 235 calories, 10 g fat MC formatting by bobbi744@... ICQ#2099532

Recipe by: Living Healthy magazine of Blue Cross, Blue Shield, p. 16 Posted to EAT-LF Digest by Roberta Banghart <bobbi744@...> on Jun 24, 1999, converted by MM_Buster v2.0l.

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