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Leeks
Cold pastas salad for diabetics
Author:
Geneviève Arbour Dt. P.
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Preparation
30
Baking
9
Portions
9
Freezing
No
Calories
312 k
Sodium
Protein
11 g
Fiber
5 g
Cholesterol
Fat
14 g
Sugar
Carbohydrate
40 g
Iron
Calcium
Ingredients
Preparation
Ingredients
375 gr of whole wheat rotini pastas
6 hard boiled eegs
1 diced yellow pepper
1 diced English cucumber
325 ml (1½ cup) of cherry tomatoes sliced into halfs
1 package of 250 gr (3 cups) of Les Cultures de chez nous sliced leeks
15 ml of olive oil
90 ml (¼ cup and 2 tablespoons) of mayonnaise
30 ml (2 tablespoons) of 0% fat nature flavored greek yogurt
15 ml (1 tablespoon) of white wine vinegar
5 ml (1 teaspoon) of maple syrup
30 ml (2 tablespoons) of finely chopped fresh parsley
30 ml (2 tablespoons) of finely chopped fresh basil
15 ml (1 tablespoon) of finely chopped fresh chive
Carmague salt and ground pepper up to taste
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Cold pastas salad for diabetics
From
Oct 05
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Jan 01
Preparation
Cook pastas with packaging instruction. Rince with cold water. Set aside.
In a pan, fry leeks into olive oil at medium high heat for 5 to 7 minutes. Set aside.
In a small casserole, cover eggs with water. Bring to a boil. Cook 7 minutes. Set hard boiled eggs over ice cubes to cool down.
Peel. Slice into four. Set aside.
In a bowl, mix pastas, vegetables and cherry tomatoes.
In a small bowl, whisk all vinaigrette ingredients. Add to pastas preparation. Carefully add eggs. Season. Refrigerate 1 hour before serving.
Chef's notes
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