RECIPE OF THE WEEK: Pasta Veggie and Blue Cheese Salad

Pasta, Veggie & Blue Cheese Salad

salad
From Best Health Magazine
Ingredients:
• 3 cups (750 mL) cooked brown rice fusilli or whole wheat
• 1/4 cup (60 mL) peas
• 1/4 cup (60 mL) diced red onion
• 1/4 cup (60 mL) diced yellow pepper
• 1/4 cup (60 mL) carrots, peeled and shredded
• 1/4 cup (60 mL) diced celery
• 1/4 cup (60 mL) finely diced parsley
• 1/4 cup (60 mL) halved cherry tomatoes
• 1/4 cup (60 mL) diced cucumber
• 1/4 cup (60 mL) dried cranberries
• 1/3 cup (75 mL) crumbled blue cheese, divided
• 1/3 cup (75 mL) walnut pieces, divided
• 1 tbsp (15 mL) red wine vinegar
• 2 tbsp (30 mL) extra virgin olive oil
Directions:
In a medium bowl, add all ingredients, reserving a couple of tablespoons of blue cheese and walnuts. Gently fold together. Season to taste with salt and pepper. Top with reserved walnuts and blue cheese.
Yield: Serves four.

By balancedmotionblog Posted in Recipes

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