Pasta and sardine salad - gh_9407

Yield: 6 servings

Measure Ingredient
¼ pack (16oz) macaroni penne or ziti
\N \N Salt
3 smalls Tomatoes (about '14 pound)
1 medium Onion
2 slices Whole-wheat bread
1 small Head escarole (about 1/4lb)
\N \N Olive oil
3 tablespoons Red wine vinegar
½ teaspoon Coarsely ground black pepper
½ cup Golden raisins
1 tablespoon Chopped parsley
2 cans (2 1/2oz) sardines packed in oil, drained

ABOUT 45 MINUTES BEFORE SERVING: 1. Prepare macaroni as label directs, using 2 t salt in water. Drain macaroni; rinse with running cold water to cool; drain well.

2. Meanwhile, cut tomatoes into wedges. Dice onion. Finely chop bread to make crumbs. Cut escarole into 2" pieces.

3. In sm skillet over md heat, in 2 T hot olive oil, cook onion until tender and golden. With slotted spoon, remove onion to bowl. In same skillet, cook bread crumbs, shaking skillet frequently, until crumbs are toasted.

4. In lg bowl, with wire whisk or fork, mix vinegar, pepper, 3 T olive oil, and ¼ t salt. Add escarole, penne, tomatoes, raisins, parsley, onion, and bread crumbs. Toss gently to mix. Tlick in sardines.

Each serving: About 455 calories, 15 fat, 29 mg Cholesterol, 555 mg sodium.

Good Housekeeping/July'94/scanned & fixed by DP & GG

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