500 Low-Cholesterol Recipes by Dick Logue

Author:Dick Logue
Language: eng
Format: epub, mobi
Publisher: Rockport Publishers
Published: 2009-03-25T16:00:00+00:00

Garbanzo and Pasta Salad

Garbanzo beans can be purchased dried or canned. If using dried beans, cook according to package directions. For canned beans, be sure to drain and rinse them before using.

4 ounces (115 g) pasta

2 cups (480 g) cooked garbanzo beans

½ cup (75 g) red bell pepper, chopped

⅓ cup (33 g) celery, sliced

⅓ cup (43 g) carrot, sliced

¼ cup (25 g) scallions, chopped

3 tablespoons (45 ml) balsamic vinegar

2 tablespoons (28 g) low fat mayonnaise

2 teaspoons (10 g) mustard

½ teaspoon (1 g) black pepper

¼ teaspoon (0.2 g) dried Italian seasoning

4 cups (80 g) leaf lettuce, torn into bite-sized pieces

Cook pasta according to directions, omitting salt. Drain and rinse well under cold water until pasta is cool; drain well. Combine pasta, garbanzo beans, red bell pepper, celery, carrot, and scallions in medium bowl. Whisk together vinegar, mayonnaise, mustard, black pepper, and Italian seasoning in small bowl until blended. Pour over salad; toss to coat evenly. Cover and refrigerate up to 8 hours. Arrange lettuce on individual plates. Spoon salad over lettuce.

Yield: 8 servings

Per serving: 150 calories (16% from fat, 15% from protein, 69% from carbohydrate); 6 g protein; 3 g total fat; 0 g saturated fat; 0 g monounsaturated fat; 1 g polyunsaturated fat; 26 g carbohydrate; 4 g fiber; 1 g sugar; 103 mg phosphorus; 39 mg calcium; 1 mg iron; 226 mg sodium; 239 mg potassium; 2589 IU vitamin A; 2 mg ATE vitamin E; 18 mg vitamin C; 13 mg cholesterol; 87 g water

TIP

This recipe can also be used as a vegetarian main dish, yielding 4 servings.

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