Fusilli Salad With Vegetables And Feta Recipe - Cooking Index
2 cups | 474ml | Cooked fusilli |
2 cups | 292g / 10oz | Zucchini - diced (medium) |
1 cup | 62g / 2.2oz | Fresh or thawed frozen corn kernels |
1 | Tomato - diced | |
1 | Red onion - chopped | |
1/4 cup | 59ml | Fat-free Italian salad dressing |
3/4 cup | 109g / 3.8oz | Crumbled feta cheese |
In a large bowl, combine the fusilli, zucchini, corn, tomato, onion and dressing; toss to coat. Refrigerate, covered, until chilled, at least 2 hours. Serve, sprinkled with the cheese.
This recipe yields 4 servings.
Per Serving: 217 Calories, 6 g Total Fat, 3 g Saturated Fat, 19 mg Cholesterol, 397 mg Sodium, 34 g Total Carbohydrate, 4 g Dietary Fiber, 9 g Protein, 131 mg Calcium.
Serving Provides: 2 Breads, 1 Fruit/Vegetable, 1 Protein/Milk.
Points Per Serving: 4.
Source:
Simply the Best: 250 Prizewinning Family Recipes by Weight Watchers
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