Heavy on the Vege’s Pasta Salad.
Eden Organic Vegetable Shells Organic Golden Amber Durum Wheat
1 small head Broccoli, washed
2 Tomatoes, chopped
2 Cucumbers, chopped
1 cup Green peas, thawed
1 Red pepper chopped
1 Yellow pepper, chopped
1 Orange bell pepper, chopped
1 small Red onion, sliced
1 cup Artichokes, chopped
1 can Bush’s Black Beans, rinsed and drained
1 cup Edamame
2 tablespoons Red Wine Vinegar
¾ cup reduced fat Wishbone Italian Dressing
Salt and black pepper to taste
Garlic powder (as much or as little, your preference)
Onion Powder (as much or as little, your preference)
Red pepper flakes (as much or as little, your preference)
Bring a pot of lightly salted water to a boil. Add the pasta and cook 8-10 minutes, drain.
In a large bowl add all the vegetables, and the beans, mix to combine. Then add the cooled pasta the red wine vinegar, the salt, the black pepper, garlic and onion power the Italian dressing and the red pepper flakes, toss until well mixed. Chill in the refrigerator and serve.
Simple Spinach Salad
4- 6 cups Organic baby spinach
2-3 handfuls Arugula
Raspberries or Strawberries
1/4c Walnut or Almonds
* Roasted curried Chickpeas.
Combine the above and toss with Balsamic Vinegar or dressing of your choice.
* If chickpeas aren’t your thing, you can add grilled chicken, shrimp, and/ tofu.
6oz Vanilla Greek Yogurt
1/2 c Blackberries
1/2 c Raspberries
1 Kiwi sliced
1/2 c Homemade Granola or Kashi Cereal
1 tbs Flax seeds
Layer in a wine glass and enjoy.