SPINACH TOMATO LINGUINI BOWL
Cooked linguini mixed with fresh spinach, tomatoes, sweet onion, Kalamata olives, sweet mini peppers, and carrot ribbons. Tossed with a reduced fat Herb and Spice Vinaigrette! Mostly raw!
Makes 16 cups
1 lb. dried linguini pasta, broken in half, cooked in lots of sufficiently salted boiling water till tender – drain in colander, then rinse under cold water
40 brown pitted Kalamata olives, cut in half from end to end – not the purple mushy ones
30 lg. grape tomatoes, cut in half from end to end
1 lb. fresh spinach leaves, washed and air-dried
1 handful sliced sweet onion, cut in half – make them translucent (extreme thinness)
6 sweet multi-colored mini peppers, cored and diced, 1/2 inch squares
1 lg. carrot, peeled – cut ends off and shred into ribbon peelings using a potato peeler
a light sprinkling of celery seed
salt and pepper to taste
1 c. CREAMY HERB AND SPICE VINAIGRETTE
Combine all ingredients in super-large bowl. Toss to distribute veggies.
Add salad dressing, then toss with clean hands to evenly distribute the spinach among the linguini strands.
Adjust for salt and pepper and serve at room temperature with additional dressing on the side if desired.
Notes: Except for the pasta it’s all raw and all super-good. This salad pasta bowl satisfies just like a pasta dish is expected to satisfy.
For myself I sprinkled 1/2 t. of raw sugar over the top after plated. Plus a little fresh grind black pepper and pink salt. Delicious!
Refrigerate leftovers, then serve either cold or heated in a skillet. Works well either way.
FAT-FREE CHEF™ 