Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 8 ounces | Pasta; cooked & cooled |
| 1 \N | Head broccoli; bite-sized |
| ½ cup | Onion; chopped |
| 3 \N | Plum tomatoes; seeded and diced |
| ⅓ cup | Toasted nuts; chopped |
| 4 ounces | Blue cheese; crumbled |
| ⅓ cup | Parmesan cheese; grated |
| 6 ounces | Ham or smoked turkey |
| 2 tablespoons | Hot chile oil |
| ⅓ cup | Red wine vinegar |
| 3 \N | Cloves garlic |
| 1 tablespoon | Fresh rosemary; chopped |
| \N \N | Salt & pepper |
DRESSING
Blend dressing ingredients in a blender. Pour over salad & allow flavors to blend for at least an hour.
Per serving: 375 Calories; 11g Fat (27% calories from fat); 18g Protein; 51g Carbohydrate; 27mg Cholesterol; 612mg Sodium Recipe by: from Pepperhead Quarters Newsletter Posted to CHILE-HEADS DIGEST V4 #101 by shade <liveoak@...> on Aug 27, 1997