Recipe: Tossed greens with pasta, fruit and balsamic vinaigrette

Dietitian's tip: This salad has both a unique blend of flavors — spicy, sweet and sour — and textures — crispy, chewy and crunchy. It's also an excellent source of fiber and folate.

High fiber = at least 5 g of fiber per serving

Healthy carb = whole fruits & vegetables, at least 50% whole grains and no more than 1 tsp of sugar per serving

Low sodium = no more than 140 mg of sodium per serving

SERVES 6

Ingredients

For the dressing
1 teaspoon rosemary or 1 tablespoon fresh rosemary
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
3 tablespoons balsamic vinegar
1/4 cup olive oil

4 ounces uncooked spiral pasta
6 cups mixed greens
2 large fresh pears, cored and sliced
1/2 cup sliced water chestnuts
1/2 cup golden raisins
3 tablespoons roasted unsalted soy nuts

Directions

To make the dressing, add the rosemary, cinnamon, salt, balsamic vinegar and olive oil in a small bowl. Whisk thoroughly to blend.

Fill a large pot 3/4 full with water and bring to a boil. Add the pasta and cook until al dente (tender), 10 to 12 minutes, or according to the package directions. Drain the pasta thoroughly and rinse under cold water.

In large bowl, combine the cooked pasta, mixed greens, pears, water chestnuts and raisins. Whisk the dressing again briefly and add to the salad. Toss to coat evenly. Divide the salad onto individual plates and top with soy nuts. Serve immediately.

Nutritional Analysis

(per serving)

Calories	278	Cholesterol	0 mg
Protein	6 g	Sodium	116 mg
Carbohydrate	43 g	Fiber	7 g
Total fat	10 g	Potassium	317 mg
Saturated fat	1 g	Calcium	49 mg
Monounsaturated fat	7 g