Yield: 8 servings
| Measure | Ingredient |
|---|---|
| \N \N | Dressing |
| ½ cup | Olive or vegetable oil |
| ¼ cup | Red wine vinegar |
| 1½ teaspoon | Italian seasoning |
| ⅛ teaspoon | Pepper |
| ½ teaspoon | Salt |
| \N \N | Salad |
| 8 ounces | Tricolor rotini; cook |
| 9 ounces | Frozen artichoke hearts |
| 6 ounces | Monterey jack; cube |
| 5 ounces | Pepperoni; slice |
| ½ \N | Head broccoli florets |
| ½ \N | Head cauliflower florets |
| 2 \N | Scallions; slice |
| 1 large | Red pepper; 1\" dice |
| \N \N | Lettuce leaves; garnish |
DRESSING-Whisk together oil, vinegar, Italian seasoning, salt and pepper.
Place artichoke hearts in colander in sink. Drain pasta over artichokes then rinse both under running cold water and drain. Add all salad ingredients except lettuce to dressing; toss to coat. Serve immediately or cover and chill to serve later. Garnish salad with lettuce.
Per serving: 22 Calories (kcal); trace Total Fat; (8% calories from fat); 1g Protein; 5g Carbohydrate; 0mg Cholesterol; 155mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; ½ Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.