Salad Taverna

Pasta Salad - Salad

This is a unique salad with perhaps a Greek flair to it, but without the pungency of feta. Green pepper sauce and anise seed make this dish wonderfully delicious and unique.

Brief

Prep 15 mins

Cook: 8 mins

Total: 23 mins

Servings: 6

Yield: 6 servings

Salad Taverna

Ingredients

8 ounces dry spinach noodles

⅓ cup olive oil

3 tablespoons lemon juice

1 clove garlic

minced

½ teaspoon green hot pepper sauce

½ teaspoon anise seed

½ teaspoon salt

1 cup ricotta cheese

2 tomatoes

coarsely chopped

½ cup sliced black olives

Peanut Noodles

Salad

Directions

Step 1

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

Step 2

In a large bowl whisk together olive oil lemon juice garlic hot pepper sauce anise seed and salt. Mix in cooked pasta ricotta cheese tomatoes and olives. Cover and chill.

Nutritional Information

Salad Taverna

Servings Per Recipe:6

Calories: 273

% Daily Value *

Protein: 6g 12%

Carbohydrates: 29.5g 10%

Dietary Fiber: 3.5g 14%

Sugars: 1.3g

Fat: 15.1g 23%

Saturated Fat: 2.2g 11%

Cholesterol: 35.5mg 12%

Vitamin A Iu: 509.7IU 10%

Niacin Equivalents: 4mg 31%

Vitamin B6: 0.2mg 13%

Vitamin C: 9.3mg 15%

Folate: 98.7mcg 25%

Calcium: 38.3mg 4%

Iron: 2.2mg 12%

Magnesium: 36.5mg 13%

Potassium: 245.2mg 7%

Sodium: 336.8mg 14%

Thiamin: 0.4mg 44%

Calories From Fat: 135.7

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.