FRUITED CABBAGE AND PASTA-WALNUT SALAD

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

Ingredients

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

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