Veal with pasta salad
4 Servings
| Quantity | Ingredient | |
|---|---|---|
| 20 | Small; thin slices of cold roast veal | |
| 4 | smalls | Tomatoes; thinly sliced |
| 16 | Raw asparagus tips | |
| 1 | cup | Green pasta shells or green noodles; cooked, drained and chilled |
| 1 | cup | Plain yogurt |
| ½ | cup | Ricotta cheese |
| 2 | tablespoons | Parmesan cheese |
| 2 | teaspoons | Fresh basil leaves -or- |
| ⅓ | teaspoon | Dried basil |
| 2 | tablespoons | Finely chopped celery leaves |
| Salt to taste | ||
DRESSING
Combine veal, tomatoes, asparagus and chilled pasta. Chill. Mix all dressing ingredients together. Salt to taste. Chill. To serve, divide salad into 4 bowls and top with dressing. Calories: 260 per serving. Yield: 4 servings.
LOW CALORIE
BEVERLY MOORE
(MRS. RICHARD N., JR.)
From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .