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Italian
Mixed Pasta Salad
Ingredients:
4
cups freshly cooked pasta, drained (see note)
1
can water packed tuna, drained and flaked
1
can artichoke hearts, drained and cut into quarters
1/4
lb green beans, trimmed and snapped into 2" lengths
Cherry
tomatoes
3
hard cooked eggs, sliced
Italian
Vinaigrette
Preparation:
- Blanche
the beans for 2 or
3 minutes in a little lightly salted water. Drain them well.
- Put
the pasta and the beans,
both of which should still be warm, into a shallow bowl, pour the Italian
Vinaigrette over
them and toss them gently together.
- Add
the tuna and the artichoke
hearts and toss them into the salad.
- Cover
the salad and allow
it to stand for 20 to 30 minutes.
- Garnish
the salad with the
tomatoes and egg and serve it with fresh bread and butter and cheddar
cheese
on the side.
Tip: Do not add salt and pepper
to the salad but pass them separately for those who wish to add them.
Notes:
Use rotini or other small pasta shapes or elbow macaroni. Chopped fresh
herbs can be used as an additional garnish.
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Did You Know?
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Rosacea Troublemakers
Alcoholic beverages, hot
drinks, spicy seasonings, chocolate, citrus
fruits, vinegar and meat marinades can prompt aggravating rosacea
flare-ups that leave cheeks, nose, chin, or forehead red and bumpy.
Rosacea triggers are different for everyone, so start tracking down
your diet to find your triggers. Keep track of everything you eat,
including snacks and condiments, for one month. At the same time also
keep track of rosacea flare-ups. Don't forget to include day time and
severity of your rosacea outbreak. Keep in mind that food may trigger
and outbreak in few hours or even a day later. Stop eating the
suspected food for a two months, than double-check the suspects. If
another outbreak occurs, that is your trigger.
There are also nonfood items that can trigger your rosacea outbreak.
For example: stress, sun exposure, weather extremes, skin care products
and exercise. Your rosacea diary can help you track foods and other
potential triggers
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