Two Way Salad

By re1ndeer

Ingredients
  • 1 6oz. can tomato paste

  • 1 cup water

  • 3 tablespoons wine vinegar

  • 1 tablespoon olive oil

  • 1 crushed garlic clove

  • 2 tablespoons fresh basil, chopped

  • 2 tablespoons rinsed capers

  • 2 tablespoons grated parmasan cheese

  • 1 1/2 teaspoons seasoned salt

  • 1 teaspoon sugar

  • 1/2 teaspoon dried oregano

  • 1/8 teaspoon pepper

  • 1/2 cup sliced green onions

  • 2 1/2 cups cooked, chilled chicken or beef strips

Directions
  1. Combine tomato paste and water in a medium bowl. Stir until smooth. Add remaining ingredients; mix throughly. Chill.

  2. To serve with SALAD GREENS : Combine 6 cups chilled torn salad greens. 1 cup sliced mushrooms, and 1 cup (4oz) julienne strips cheddar cheese in medium bowl. Add meat mixture; toss throughly and serve. Makes about 10 cups.

  3. To serve with PASTA: Break 10 oz. spaghetti into thirds. Cook; rinse with cold water and drain (you should have 4 cups). Add meat mixture to spaghetti; chill. Toss throughly and serve. Makes about 8 cups.


Nutritional Facts

Servings
8
Calories 140/150
protein 14g/15g
cholesterol 45mg/40mg
carbohydrate 4g/11g
fat 8g/5g
sodium 490mg/520mg

beef chicken/poultry side dish salad ultra-low-carb