FRUITED CABBAGE AND PASTA-WALNUT SALAD

  • Yield: 4 servings
  • Prep: 10 mins
  • Cook: 5 mins

Ingredients

1/2cup chopped California walnuts
6ounces linguine pasta
4cups packaged coleslaw mix
4small oranges, peel and membrane removed and cut crosswise into 1/4-inch-thick slices
2small Asian pears, cored and thinly sliced
3/4cup prepared, reduced-fat Oriental salad dressing
3-- green onions, thinly sliced

Instructions

  1. Heat walnuts in a dry skillet over medium-high heat 1 to 2 minutes until walnuts are slightly toasted. Set aside and reserve.
  2. Cook linguine according to package directions; drain well and cool slightly. Place in a large bowl along with coleslaw mix, oranges, pears and walnuts. Toss well with salad dressing.
  3. To serve, plate salad mixture. Sprinkle with onions, dividing equally.

Recipe courtesy of Diana Torrey of Torrey Food Communications for the California Walnut Board

Nutritional Info *per serving

  • Calories 430
  • Glycemic Load 3.5
  • Fat 13g
  • Saturated Fat 1.5g
  • Polyunsaturated Fat 9g
  • Monounsaturated Fat 2g
  • Cholesterol 10mg
  • Sodium 160mg
  • Potassium 620mg
  • Carbohydrate 74g
  • Fiber 8g
  • Sugars 18g
  • Protein 11g
  • Trans Fat 0g
  • Vitamin A 15%
  • Vitamin C 130%
  • Calcium 15%
  • Iron 15%
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