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4 servings
suggest servings
| 4 | ounces | pasta, bow-tie | packaged |
| 6 | cups | mixed greens | |
| 1 | cup | cherry tomatoes | halved lengthwise |
| 2 | ounces | gorgonzola cheese | low-fat, crumbled, or blue, feta cheese, 2 ounces |
| 3 | tablespoons | olive oil, extra-virgin | |
| 3 | tablespoons | balsamic vinegar | |
| 1 | x | salt | to taste |
| 1 | x | black pepper | freshly ground to taste |
| 1/4 | cup | pine nuts | toasted |
Cook pasta according to package directions.
Drain, rinse with cold water, and drain again.
In a large salad bowl, combine cooked pasta, mesclun or other spring greens, tomatoes, and cheese.
Drizzle with olive oil and vinegar, tossing to coat.
Season to taste with salt and freshly ground pepper.
Divide salad evenly among four dinner plates.
Sprinkle with pine nuts.
| % Daily Value* | |
| Total Fat 16.0g | 24% |
| Saturated Fat 2.0g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 6mg | 0% |
| Total Carbohydrate 13.0g | 4% |
| Dietary Fiber 1.0g | 5% |
| Sugars 4.0g | |
| Protein 3.0g | 6% |
| Vitamin A | 8% | Vitamin C | 10% | |
| Calcium | 1% | Iron | 6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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