B.T.E Salad
Is is a Bacon, Tomato and Endive salad??? Nope. How about Basil, Tarragon, and Eggplant??? Not even close.
The B.T.E. stands for Better Than Expected Salad!! Last night, I closed my eyes and opened a cookbook and put my finger on the page to choose a recipe to make for dinner (we're getting a little bored with my usual fare.) I have to admit that when I read the recipe, I didn't hold out much hope for liking the dish but I was WRONG! In fact, I didn't even take any pictures while making it because I never imagined I'd be passing it along. But, I loved it, so here is the recipe.
(B.T.E.) Seashell Salad
(Cooking Light Cookbook 1988)
4 ounces small shell macaroni
1/3 cup plain low-fat yogurt
2 teaspoons lemon juice
2 teaspoons olive oil
1/2 teaspoon dried whole dillweed
1/4 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon pepper
1 cup frozen English peas, thawed and drained
1/2 cup thinkly sliced cauliflower flowerets
1/4 cup finely chopped celery
1/4 cup shredded carrots
8 lettuce leaves.
Cook macaroni according to package directions, omitting salt. Drain, rinse with cold water, and drain again. Cover and chill. Combine yogurt, lemon juice, olive oil, dillweed, salt, garlic powder, and pepper stirring with a wire whisk. Cover and chill. Combine peas cauliflower, celery, and carrots: toss gently. Add macaroni and yogurt mixture. Toss gently to coat. Cover and chill thoroughly. Serve on lettuce leaves.
This is a great summer salad. Enjoy!
The B.T.E. stands for Better Than Expected Salad!! Last night, I closed my eyes and opened a cookbook and put my finger on the page to choose a recipe to make for dinner (we're getting a little bored with my usual fare.) I have to admit that when I read the recipe, I didn't hold out much hope for liking the dish but I was WRONG! In fact, I didn't even take any pictures while making it because I never imagined I'd be passing it along. But, I loved it, so here is the recipe.
(B.T.E.) Seashell Salad
(Cooking Light Cookbook 1988)
4 ounces small shell macaroni
1/3 cup plain low-fat yogurt
2 teaspoons lemon juice
2 teaspoons olive oil
1/2 teaspoon dried whole dillweed
1/4 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon pepper
1 cup frozen English peas, thawed and drained
1/2 cup thinkly sliced cauliflower flowerets
1/4 cup finely chopped celery
1/4 cup shredded carrots
8 lettuce leaves.
Cook macaroni according to package directions, omitting salt. Drain, rinse with cold water, and drain again. Cover and chill. Combine yogurt, lemon juice, olive oil, dillweed, salt, garlic powder, and pepper stirring with a wire whisk. Cover and chill. Combine peas cauliflower, celery, and carrots: toss gently. Add macaroni and yogurt mixture. Toss gently to coat. Cover and chill thoroughly. Serve on lettuce leaves.
This is a great summer salad. Enjoy!





I am going to try this just because of your recommendation!!
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