Nice Cool Salad
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
- salt and pepper to taste
- 1 c sour cream
- 1/3 c mayonnaise
- 1 ts seasoned salt
- 2 1/2 c rotini/corkscrew pasta; (any
- 1 tb each finely chopped green
- 2 ts dried dillweed--i use fresh
- 4 hard cooked eggs sliced or
- 1 cucumber; (english
- 1/2 c shredded carrot
- Carbohydrate 45.37 g
- Cholesterol 127.92 mg
- Fat 83.26425 g
- Fiber 1.53999997377396 g
- Protein 5.40525 g
- Saturated Fat 27.072925 g
- Serving Size 1 1 Serving (381g)
- Sodium 3701.632 mg
- Sugar 43.830000026226 g
- Trans Fat 6.237975 g
- Calories 929 calories
Source:Ontario Greenhouse Cookbook Cook pasta according to package directions; drain and rinse under cold water and drain again. Place in large bowl. Shred cucumber to make 1 1/2 cups; reserve remaining cucumber. Squeeze shredded cucumber to remove excess liquid. Combine with sour cream, mayo, onion/scallion, parsley and seasonings; mix well. Pour cucumber mixture of pasta; add carrot and chopped/sliced eggs and toss well. Cover and refrigerate for 1 to 2 hours to allow flavors to blend. Thinly slice remaining cucumber and line serving plate with slices. You can also add other veggies to the serving plate. Spoon pasta salad and enjoy with Challah and fresh fruit in season. Posted to JEWISH-FOOD digest by Plotnik Family <plotnik@golden.net> on Aug 19, 1998,
