A Salad Supper on the Terrace

fast.cook's picture

Sep. 23, 2011

Ingredients

For salad
Salt water 6 Quart
Broccoli head 1 , washed and cut into florets
Carrot 1 Large , washed, pared and cut into julienne strips
Zucchini 1 Medium , washed and cut into juliennes strips
Yellow squash 1 Medium , washed and cut into juliennes strips
Red pepper 1 Large , washed, seeded and cut into juliennes strips
Red onion 1 Medium , peeled and sliced
Cavatelli 16 Ounce (2 Packages, 8 Ounce Each)
Italian salad dressing 1 Cup (16 tbs)
Italian bread loaf 1 , slit (For Bread)
Salad oil 1/2 Tablespoon
Grated parmesan cheese 1/2 Cup (8 tbs)
For dessert
Chocolate chip pound cake 12 3/4 Ounce , sliced into 1/2 inch thick slices (1 Package)
Fudge topping 1/4 Cup (4 tbs)
Vanilla ice cream 1 Pint
For beverage
Red wine 6 Ounce
Coffee 1 Cup (16 tbs) (Instant Or Brewed)

Directions

MAKING

1. In a large saucepan, bring 6 quarts salted water to a rapid boil.

2. Add cavatelli to boiling water and cook until al dente or tender crisp.

3. In a large skillet, heat 2 tablespoons oil

4. Add broccoli and carrot; stir-fry 3 minutes.

5. Add zucchini, yellow squash and red pepper to skillet and stir-fry 2 minutes. Remove veggies to a medium bowl.

6. Add 1/2 cup salad dressing and sliced onion to the veggies. Cover and refrigerate.

Drain pasta when cooked and toss with remaining salad dressing.

7. Turn onto platter and chill.

FINALIZING

8. Split breads and brush with oil and sprinkle with Parmesan cheese.

Place breads under broiler until toasted and cheese is golden.

9. In small saucepan, over medium heat, warm fudge topping before serving.

SERVING

10. Toss pasta and vegetables together and divide onto plates.

11. Pile breads into a breadbasket and serve with the salad.

12. Accompany meal with wine.

13. At dessert time, arrange cake slices on dessert plates. Top with scoops of ice cream and drizzle with hot fudge topping.

14. Serve coffee at the end.

Recipe Summary

Difficulty Level: Easy
Cook Time: 30 Minutes
Ready In: 30 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 1685Calories from Fat 574

 % Daily Value*

Total Fat 65 g100%

Saturated Fat 21 g105%

Trans Fat 0 g

Cholesterol

Sodium 2225 mg92.71%

Total Carbohydrates 231 g77%

Dietary Fiber 15 g60%

Sugars 79 g

Protein 43 g86%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet