The Healthy Kitchen: Recipe from Chef Jen

Every summer, it feels like outdoor parties and other fun get-togethers become more and more commonplace.  From picnics and reunions to barbeques and ballgames, almost every weekend seems to bring a potluck feast.  And almost everyone seems to bring that delicious recipe they’re “famous” for.  Unfortunately, it’s hard to tell just how healthy many of these meals really are.  With all the burgers and pizza and ice cream, you may feel that fruit salad is your best option. 

Sound familiar?  Here is a quick and easy recipe that’s sure to be a light, healthy, and tasty addition to any summertime gathering!

Greek Pasta Salad
10-oz whole wheat pasta, dry
2-oz 2% sharp cheddar cheese
2 tablespoons turkey bacon, chopped
1 cup hothouse cucumbers, chopped
1 red pepper, chopped
1 yellow bell pepper, chopped
1 cup carrots, grated
2 cups broccoli florets
1/2 cup Feta Dill Greek Dressing 

Start boiling a pot of water for pasta.  While waiting for water to boil, chop vegetables.  Boil pasta until al dente (a little crunch).  Drain pasta and let cool.  Mix in veggies, pasta, cheese, turkey bacon and feta dill dressing.  Toss until salad is completely covered and ingredients evenly distributed.  Serve cold.

Feta Dill Greek Dressing
5-oz feta cheese
1 1/4 cup 1% cottage cheese
3/4 cup fat-free Italian dressing
1 tablespoons dill weed, dried
1/4 teaspoon cracked black pepper

Combine all ingredients in a food processor and mix.  If necessary, thin the mixture with skim milk until dressing reaches desired consistency.

Number of Servings: 6
Serving Size: 1 1/2 cup
Calories per Serving: 270
Fat Grams per Serving: 5

Add comment August 29th, 2007