Ingredients
- 1/4 chives snipped
- 525 gr fava beans (cooked)
- 110 gr pasta tiny
- 45 ml wine vinegar (red)
- 5 ml oil
- 2 ml dry mustard
- 1 gr 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
