Beef And Pasta Salad With Creamy Blue Cheese Dressing from Healthy Diabetic Recipes

Beef And Pasta Salad With Creamy Blue Cheese Dressing Recipe

Recipe Ingredients:

Nonstick cooking spray, as needed
1 beef filet mignon - (abt 12 oz), visible fat trimmed
= (or boneless eye of round steak)
8 oz radiatore pasta, cooked, and
cooled to room temperature
1 1/2 cups broccoli florets, cooked crisp-tender,
and cooled
1 yellow bell pepper, sliced
1 tomato, cut into wedges
1 carrot, sliced
1/2 small red onion, thinly sliced
Salt, to taste
Freshlt-ground black pepper, to taste
=== CREAMY BLUE CHEESE DRESSING ===
1/2 cup fat-free mayonnaise
2 tbsp crumbled blue cheese
1 tbsp white wine vinegar
1/2 tsp dried dill weed
1 garlic clove, minced
1 tsp lemon juice

Recipe Instructions:

Spray small skillet with cooking spray. Heat over medium heat until hot. Add beef and cook 5 to 7 minutes on each side or until desired doneness. Cut beef into 1/4-inch slices.

Toss beef, pasta and vegetables in large bowl; drizzle with Creamy Blue Cheese Dressing and toss. Season to taste with salt and black pepper.

Creamy Blue Cheese Dressing: Mix all ingredients in small bowl; refrigerate until ready to use. Stir before serving. (Makes about 2/3 cup)

This recipe yields 4 main-dish servings.

Exchanges Per Serving: 3 Starch, 3 Meat, 2 Vegetable.

Nutrition Facts: Calories 449; Calories from fat 21%; Total Fat 11g; Saturated Fat 4g; Protein 29g; Carbohydrates 59g; Cholesterol 54mg; Sodium 492mg; Dietary Fiber 2g.

Comments: The combination of beef and blue cheese provide this hearty pasta salad with a feast of flavors.

Source:
"Diabetic Cooking at http://www.diabeticcooking.com"
S(Formatted for MC6):
"07-26-2002 by Joe Comiskey - jcomiskey@krypto.net"
Copyright:
"© Publications International Ltd, 2002"

Servings: 4

"When treasures are recipes they are less clearly, less distinctly remembered than when they are tangible objects. They evoke however quite as vivid a feeling-that is, to some of use who, considering cooking an art, feel that a way of cooking can produce something that approaches an aesthetic emotion. What more can one say? If one had the choice of again hearing Pachmann play the two Chopin sonatas or dining once more at the Cafe Anglais, which would one choose?"

~ Alice B. Toklas

 

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