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Speedy Salad Bar Supper
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The following menu and accompanying recipes are from the Cooking Light Cookbook 1990, ©1989 by Oxmoor House, Inc. It is designed to serve six with a total of 444 calories per serving, including dessert.
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Stopping
by the salad bar of the local grocery store has become a popular and convenient way to
pick up a quick meal while out on the run. The preparation has been done for you, saving
time that would normally be spent cutting and chopping vegetables and greens. But why limit yourself to an ordinary salad? For a change of pace, use the variety of salad fixings from the supermarket to create a satisfying pasta supper. Gazpacho Pasta is a lively pasta dish made by sautéing vegetables that are commonly featured in salad bars. The mixture is spiked with a splash of dry vermouth for flavor. There are few calories contributed to the dish by the vermouth because its alcohol content is burned off during cooking. Toss the vegetable mixture with spaghetti and you have a speedy, main-dish meal. For a different side salad combination, toss fresh spinach leaves with a creamy dressing made with fresh strawberries, low-fat cottage cheese, and ground ginger. Top this Ginger-Berry Spinach Salad with a sprinkling of sunflower kernels just before serving. To balance the meal, serve a slice of Tangy French Bread topped with herbs and melted mozzarella cheese. Conclude with Sparkling Cantaloupe Sherbet, a simple, refreshing dessert made with juicy chunks of cantaloupe, a scoop of lime sherbet, and sparkling mineral water. Source: Cooking Light 1990, ©1989 by Oxmoor House, Inc.
6 ounces spaghetti, uncooked Cook pasta according to package directions, omitting salt and fat. Drain and set aside. Coat a large nonstick skillet with cooking spray. Place over medium heat until hot. Add broccoli and next 3 ingredients; sauté 4minutes. Add pepper strips, cucumber, and mushrooms; sauté 4 minutes. Add cooked pasta, tomato, and vermouth; toss gently. Cook until thoroughly heated. Sprinkle with Parmesan cheese, parsley, and pepper flakes; toss gently. Serve immediately. Makes 6 Servings. Per (1-Cup) Serving: 159 Cal; 2 g Total Fat; 28 g Carb; 4 mg Cholesterol; 109 mg Sodium; 100 mg Calcium; 7 g Protein. Exchanges: 1 Starch; 2 Veg.
1 cup sliced fresh
strawberries Combine first 3 ingredients in container of an electric blender or food processor; top with cover, and process until smooth. Chill. Place torn spinach, lettuce, and celery in a large bowl, tossing gently to combine. Pour dressing mixture over spinach mixture; sprinkle with sunflower kernels. Makes 6 Servings. Per Serving: 65 Cal; 3 g Total Fat; 5 g Carb; 1 mg Cholesterol; 102 mg Sodium; 49 mg Calcium; 5 g Protein. Exchanges: 1 Veg; 1/2 Fat.
6 (1-ounce) slices French bread, toasted Place bread slices on a broiler rack. Brush top side of each bread slice lightly with salad dressing. Sprinkle cheese, parsley, and basil evenly over bread slices. Broil 6 inches from heat until cheese melts. Serve immediately. Makes 6 Servings. Per (1-Slice) Serving: 122 Cal; 3 g Total Fat; 19 g Carb; 7 mg Cholesterol; 281 mg Sodium; 77 mg Calcium; 5 g Protein. Exchanges: 1 Starch; 1/2 Fat.
SPARKLING CANTALOUPE SHERBET 3 cups cubed cantaloupe Combine cantaloupe and water in a bowl; toss gently. Spoon 1/2 cup cantaloupe into individual dessert dishes, using a slotted spoon; reserve water. Top each serving with 1/3 cup of sherbet. Spoon remaining mineral water evenly over sherbet. Garnish with fresh mint sprigs, if desired. Serve immediately. Makes 6 Servings. Per Serving: 98 Cal; 1 g Total Fat; 23 g Carb; 00 mg Cholesterol; 62 mg Sodium; 35 mg Calcium; 1 g Protein. Exchanges: 1/2 Starch (Other Carb); 1 Fruit.
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