Southwest Ruffle Salad Recipe
Summary
Preparation Time45 MinDifficulty LevelMedium
Health IndexAverageServings4
Interest GroupEveryday
Ingredients
| 2/3 cup or Real or Light Mayonnaise or Low Fat | ||
| Mayonnaise Dressing | ||
| Sour cream | 1/3 Cup (16 tbs) | |
| Cilantro | 1/4 Cup (16 tbs), chopped | |
| Milk | 2 Tablespoon | |
| Lime juice | 2 Tablespoon | |
| Jalapeno pepper | 1 To taste, minced | |
| Salt | 1 Teaspoon | |
| 7 ounces Pasta Ruffles, cooked, rinsed with cold water and drained | ||
| 2 large tomatoes, seeded and chopped | ||
| Yellow bell pepper | 1 To taste, chopped | |
| 1 zucchini, quartered lengthwise and thinly sliced | ||
| Green onions | 3 , thinly sliced | |
Directions
MAKING
1) In a large bowl, mix lime juice, mayonnaise, cilantro, sour cream, milk, salt, and jalapeno pepper.
2) To the mixture, add tomatoes, pasta, yellow bell pepper, green onions, and zuccini.
3) Toss all the ingredients together to mix well.
4) Cover and refrigerate.
SERVING
5) Garnish as desired and serve.
1) In a large bowl, mix lime juice, mayonnaise, cilantro, sour cream, milk, salt, and jalapeno pepper.
2) To the mixture, add tomatoes, pasta, yellow bell pepper, green onions, and zuccini.
3) Toss all the ingredients together to mix well.
4) Cover and refrigerate.
SERVING
5) Garnish as desired and serve.
Chef
