Oriental Pasta Salad
|Pasta shapes||6 Ounce (175 Grams)|
|Carrots||2 , scraped and grated|
|Canned pineapple chunks||7 Ounce (1 Can / 200 Grams)|
|Fresh bean sprouts||6 Ounce (1 Can / 175 Grams)|
|Sprouted fenugreek||1 Ounce (24 Grams)|
|Cucumber||1⁄2 Small, finely sliced|
|Pineapple juice||2 Tablespoon|
|Soy sauce||1 Tablespoon|
|Orange juice||2 Tablespoon|
1 In a pan, cook the pasta shapes in boiling, salted water for about 12-15 minutes, or until just tender.
2 Combine with the carrots, diced pineapple chunks to taste, bean sprouts, fenugreek and cucumber.
3 In a small bowl, put all the dressing ingredients and beat vigorously with a fork.
4 Mix the dressing with the pasta and toss to coat evenly.
5 Allow to cool.
6 Serve as desired.
Calories 438 Calories from Fat 213
% Daily Value*
Total Fat 24 g36.6%
Saturated Fat 3 g15.2%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 243.5 mg10.1%
Total Carbohydrates 48 g16%
Dietary Fiber 4.6 g18.4%
Sugars 10.2 g
Protein 9 g17.3%
Vitamin A 103.9% Vitamin C 22.9%
Calcium 3.4% Iron 20.1%
*Based on a 2000 Calorie diet