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This healthy, fast and easy to make vegetable and fruit salad makes a great side dish, desert, or first course for a family dinner or dinner party. This vegetarian recipe serves 4.
INGREDIENTS:
8 oz. penne pasta, cooked al dente
4 oz. leftover meatloaf, diced
2 oz. crispy bacon, diced
2 Roma tomatoes, cut into thin wedges
1 cup preheated creamed corn, cooled
1 large clove elephant garlic, finely crushed
1 tsp. salt
1 tsp. black pepper
1 tsp. fresh thyme, chopped
Raddichio leaves to serve
parsley sprigs to garnish
METHOD:
Arrange raddichio leaves on a platter.
Using a large salad bowl, combine pasta, meatloaf and crispy bacon. In another bowl, thoroughly mix together creamed corn, garlic, yogurt, salt, black pepper and thyme. Pour dressing over salad and mix well.
Spoon meatloaf and creamed corn salad onto raddichio leaves. Chill for ½ hour and serve cold, garnished with parsley sprigs, as a side dish to meat or poultry, or as a main course with crusty rolls.
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