Great for a quick meal at home or to bring to a potluck dinner
This room-temperature salad is perfect for a quick evening meal or buffet table (just double the recipe). Feel free to substitute a red bell pepper for the yellow, and walnuts for the pine nuts to make it your own. Finish it off with a full-bodied extra virgin olive oil and your best balsamic vinegar to really amplify the flavor!
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Salad
4 ounces whole wheat penne
1/2 pound asparagus, tough ends removed, cut into 2-inch pieces
1 yellow bell pepper, seeded and julienned
5 ounces baby or mature arugula, stems removed, torn into bite-size pieces
1 cup grape or cherry tomatoes, halved
1/4 cup fresh basil, torn
1 tablespoon toasted pine nuts
Balsamic vinaigrette
3 tablespoons extra virgin olive oil
3 tablespoons aged balsamic vinegar
1 garlic clove, minced
1 teaspoon minced shallot
1 teaspoon Dijon mustard
1/4 teaspoon kosher salt (optional)
Freshly ground pepper
Makes 4 servings
Calories: 270
Total fat: 13 g
Saturated fat: 1.5 g
Protein: 8 g
Carbohydrate: 34 g
Dietary fiber: 6 g
Cholesterol: 0 mg
Sodium: 35 mg
Potassium: 530 mg
Source: Cleveland Clinic Healthy Heart Lifestyle Guide and Cookbook (© 2007 Broadway Books).
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