Ingredients
- 1/4 chives snipped
- 2 c fava beans (cooked)
- 1 c pasta tiny
- 3 tbsp wine vinegar (red)
- 1 tsp oil
- 1/2 tsp dry mustard
- 1 tsp basil (dried)
- 3 slices carrots thinly (sliced)
Adapted to low fat from original recipe Blanch carrots in boiling water for 3 min., drain. In a lg. bowl, place carrots, drained favas, pasta and chives.
In a cup, whisk vinegar, oil, basil and mustard. Pour over salad. Toss well.
Refrigerate. Marinate at least 2 hrs. before serving. Serve at room temperature.
Entered into MasterCook II and tested for you by Reggie Dwork reggie@reggie.com
