 |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
 |
|
|
Broccoli'n Bean Pasta Salad
|
|
|
Authored By: Ellen Sue Spicer of Hands On Nutrition
|
|
A perfect pasta salad than can be enjoyed chilled or warm. Serve on a bed of crisp organic greens and enjoy.
|
 |
|
Diet Types: Vegan, Vegetarian, Wheat Free, Dairy Free
|
|
|
Ingredients:
1 pound rainbow elbow pasta1 small head broccoli1/2 large sweet onion2 stalks celery1 large carrot1 cup cooked garbanzo beans1/2 cup whole pitted black olives1/2 cup fructose1/2 cup natural Apple Cider Vinegar3/4 cup extra virgin olive oil1/4 teaspoon Sea Salt1/4 teaspoon pepper1 tablespoon salt free Italian seasoning blend
|
|
|
Serves: 8
|
|
|
Cooking Time: Under 30 minutes |
|
| Instructions: |
| Cook pasta to al dente. Clean and coarse chop in food processor or by hand the broccoli, onion, celery, and carrot. Add garbanzo beans and olives to pasta and veggies. Puree dressing ingredients( fructose, Apple Cider Vinegar, olive oil, Sea Salt, pepper, salt free italian seasoning blend) in a blender and pour over salad ingredients. |
|
|
Nutrition Facts
Serving Size: 1
Servings per Recipe: 8
|
| Amount Per Serving |
|
Calories 519
Calories from Fat 201
|
|
|
% Daily Value*
|
| | Total Fat 22g | 34% | | | Saturated Fat 3g | 15% | | | Mono Fat 16g | | | | Sodium 236mg | 10% | | | Total Carbs 72g | 24% | | | Dietary Fiber 6g | 24% | | | Protein 11g | | | | Vitamin E | 20% | | | Vitamin A | 38% | | | Vitamin B-6 | 20% | | | Iron | 26% | | | Vitamin C | 83% | | | Calcium | 8% | | | Manganese | 45% | | | Folate | 53% | | | Selenium | 71% | | | Pantothenic acid | 8% | | | Potassium | 14% | | | Riboflavin | 24% | | | Phosphorus | 18% | | | Zinc | 9% | | | Thiamin | 47% | | | Magnesium | 16% | | | Copper | 15% | | | Niacin | 25% |
|
|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
|
|
|
|
