Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
458
Calories
12g
Protein
16g
Fat
74g
Carbs
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Pea | 1/2 cup (72g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Plum | 1 medium (66g) | 30 |
| Tomato | 1 medium (123g) | 22 |
| Lime | juice of 1 lime (44ml) | 11 |
| Lettuce | 1 cup shredded (36g) | 5 |
| Olive | 1 large (4g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 2 cup Rotini
- 1 cup Plum tomatoes, chopped &
- -- seeded
- 6 ea Green onions, thinly sliced
- 1/2 cup Red bell pepper, chopped
- 1/4 cup Cilantro, chopped
- 15 oz Peas, cooked
- 15 oz Blackeyed peas, cooked
- 11 oz Corn, cooked
- 2 oz Olives, sliced
- DRESSING
- 1/2 cup Salsa
- 1/4 cup Oil & vinegar dressing
- 1 tbsp Lime juice
- 1 tsp Sugar
- GARNISH
- 8 Lettuce leaves
- Cilantro
- =
Directions
1
1 Cook pasta till *al dente*.
2
2 Drain & rinse with cold water.
3
3 In large bowl, combine cooked pasta and all remaining salad ingredients; toss lightly.
4
4 In small bowl, combine all dressing ingredients & mix well.
5
5 Pour over salad & toss lightly to coat.
6
6 Cover & refrigerate 1 hour.
7
7 To serve, line serving platter or bowl with lettuce leaves.
8
8 Spoon salad over lettuce leaves; top with cilantro.
Recipe sourced from
fandom