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. . . ROBIN'S KITCHEN


Pasta Apple Salad
VG, GF*, SF, EF

Apples

Yield: 4 Servings

Take advantage of apples in season to make this quick and tasty salad. For a creamier salad, add more yogurt.

Ingredients

2 cups cooked macaroni or other small pasta
1 apple, cored and diced
1 stalk celery, chopped
2 tbs raisins (optional)
6 whole unsalted peanuts, chopped (optional)
1/2 cup plain, low-fat yogurt
1/8 tsp ginger (or to taste)

Directions

In a bowl, combine macaroni, apple, celery, raisins and peanuts (if using). Add yogurt and stir until coated; sprinkle with ginger to taste.

"This recipe came from Heart Smart Cooking on a Shoestring by Julie Watson, a cookbook my mother gave me while I was a starving student. This cookbook was published in 1991 by the Heart and Stroke Foundation of Canada.

This is a very tasty salad. I would recommend dipping apple pieces in lemon juice to ensure they do not go brown.

*To make it wheat-free or gluten-free use pasta made from appropriate grains."

From the kitchen of: Robin Russell, Webmaster

Recipe published: Fall, 2006

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Robin's Kitchen

Above photo: apples, from Wikipedia, free encyclopedia

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Copyright © 1999-2012 Robin L. Russell