Fusilli and Beet Salad (serves 4)

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Fusilli and Beet Salad

6 oz. fusilli pasta cooked and drained
1 1/2 cups diced beets
1 cup cooked, drained chickpeas
1/2 cup chopped onions
1 medium diced tomato
2 tbsp olive oil
2 tbsp. balsamic vinegar
1/4 tsp dried oregano
1/4 tsp dried basil
salt and pepper to taste
2 cups salad greens, torn

Procedure
1 cook and drain the pasta and place in a salad bowl along with the chickpeas
2 dice the beets, onion and tomatoes and add to the bowl
3 combine the oil, vinegar and spices to make the dressing
4 add the dressing and toss well
5 divide the salad greens among four chilled plates and serve topped with the beet salad

Servings: 4
Yield: 6 cups
Degree of Difficulty: Easy
Preparation Time: 15 minutes
Cooking Time: 10 minutes
Total Time: 25 minutes

Nutrition Facts
Serving size: 1/4 of a recipe (8.7 ounces)

nutrition fusilli beet salad

This entry was posted by Glyn Ruppe-Melnyk.

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