|Cut up vegetables||4 Cup (64 tbs) (Assorted Such As Red Or Green Bell Peppers, Zucchini, Red Onions, And Baby Carrots)|
|Olive oil||1 Tablespoon|
|Ground black pepper||1⁄4 Teaspoon|
|Pesto||3 Tablespoon, divided (Prepared)|
|Red wine vinegar||1 Tablespoon|
|Mixed salad greens||6 Cup (96 tbs)|
|Elbow pasta/Penne rigate||13 1⁄4 Ounce (Dreamfields)|
|Cherry tomatoes/Grape tomatoes||1 Cup (16 tbs), halved|
|Red bell pepper||1 , cut into thin strips|
|Sweet onion||1 Large, halved and thinly sliced|
|Avocado||1 , diced|
|Chopped cilantro||1⁄4 Cup (4 tbs)|
|Chilies||2 , seeded and chopped|
|Reduced fat mayonnaise||1 Cup (16 tbs)|
|Tomato salsa||1 Cup (16 tbs)|
|Fresh lime juice||1 Tablespoon|
|Linguine/Spaghetti||13 1⁄4 Ounce (Dreamfields)|
|Green onions||4 , washed and trimmed|
|Cream cheese||3 Ounce|
|Heavy cream||1⁄2 Cup (8 tbs)|
|Freshly ground black pepper||To Taste|
|Smoked salmon||6 Ounce, cut into small strips|
Grilled Vegetable Salad With Pesto Dressing :
Preheat a gas or charcoal grill to medium high heat. Toss vegetables with oil, salt, pepper and 1 tablespoon of the pesto in a bowl. Grill for 10 to 12 minutes, turning halfway during the cooking. Set aside to cool.
Meanwhile, whisk together the remaining 2 tablespoons pesto, vinegar and water and until blended. Arrange the greens on a platter or individual plates. Top with vegetables and drizzle with dressing. Makes 4 servings.
Southwest Pasta Salad :
Cook pasta according to package directions; drain. Rinse with cold water; drain again. In large serving bowl combine pasta, tomatoes, bell pepper, onion, avocado, cilantro and jalapeño.
For dressing, in small bowl whisk together mayonnaise, salsa, lime juice and salt. Add to pasta mixture; toss gently. Serve immediately or cover and refrigerate to chill.
Spaghetti with Creamy Smoked Salmon Sauce :
Cook the pasta according to package directions.
Meanwhile, cut the green onions into 2″ pieces and chop in the food processor, pulsing on and off. Add the softened cream cheese and blend together. Pour in the cream and process into a smooth sauce.
When the pasta is drained return it to the hot pot. Toss in the cheese mixture, tossing to coat the pasta well.
Season to taste with salt and pepper and toss in the salmon strips.
Serving size: Complete recipe
Calories 5320 Calories from Fat 1805
% Daily Value*
Total Fat 210 g322.4%
Saturated Fat 59.5 g297.4%
Trans Fat 0 g
Cholesterol 407.6 mg135.9%
Sodium 3748.1 mg156.2%
Total Carbohydrates 696 g231.9%
Dietary Fiber 74.4 g297.6%
Sugars 103.1 g
Protein 173 g346.3%
Vitamin A 318.4% Vitamin C 655.2%
Calcium 60.6% Iron 159.3%
*Based on a 2000 Calorie diet