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Recipe: BLT Salad/Tangy mustard Vinaigrette Printer Friendly
Categories
All Categories>Salads
All Categories>Sauces>Salad Dressings
Ingredient Qty. Unit
bell pepper ( non green) 95g 1 Each
cooked pasta 250g 3 Cups
romaine shredded lettuce 225g 4 Cups
cherry tomatoes halved 140g 1 Cups
pieces bacon crumbled 22g 3 Each
grilled chicken 250g 2 Cups
feta 28g 1/4 Cups
chives chopped 10g 1/4 Cups
parsley, chopped 8g 1/4 Cups
plain yogurt 60g 2 Tablespoons
clear balsamic vinegar 30g 2 Tablespoons
grainy dijon mustard 7g 1 Tablespoons
olive oil 7g 1/2 Tablespoons
pinch salt and pepper 1 Each
Directions
  1) Roast or air fry your bell peppers at 400 for just 5-10 minutes until browned and a little caramelized
  2) To a large bowl add cooked pasta, peppers,lettuce, tomatoes, bacon, chicken, feta, chives, and parsley.
  3) Whisk together rest of ingredients for dressing.
  4) makes 3 servings serving size 363g 425 calories, 11.2 F 46.5 C 31.3 P 4.6 Fiber MFP Lillie eats and tells BLT pasta
Yield Cook Time
3 servingd Not specified
Source
Lillie eats and tells
Contributed by:
Wendy
Created on:
9/30/2022 9:01:58 AM
Last modified on:
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