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Napa Salad with Plums & Pasta
Napa cabbage is a pleasant and mild vegetable to use in this salad, but use regular cabbage for a more pungent flavor. Try a mixture of red and green cabbage would make an attractive complement to the green apple and red plums in this salad.
  • 8 ounces spinach rotini pasta
  • 1-1/2 cups plain fat-free yogurt
  • 1/2 cup frozen red grape juice concentrate
  • 2 tablespoons light mayonnaise
  • 1 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 2 cups shredded Napa cabbage
  • 3 large red plums (6 ounces each), thinly sliced
  • 1 Granny Smith apple, cut into 1/2-inch chunks
  • 3 tablespoons diced dried apricots
  • 2 stalks celery, thinly sliced
  • 3 tablespoons coarsely chopped pecans

1. In large pot of boiling water, cook the pasta according to package directions; drain.

2. In large bowl, combine yogurt, grape juice concentrate, mayonnaise, ginger, and salt. Add pasta, napa cabbage, plums, apple, apricots, and celery, stirring to coat. Serve sprinkled with pecans.


Nutritional Information
Per serving: 449 calories, 8.6g total fat (.9g saturated), 4mg cholesterol, 7.5g dietary fiber (3.1g soluble), 86g carbohydrate, 15g protein, 436mg sodium.
Good source of: fiber, folate, iron, niacin, quercetin, potassium, riboflavin, thiamin, vitamin C.


Date Published: 09/19/2005 > Printer-friendly Version
Servings
4

Prep Time
30