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