Search
by Ingredient

Southwest Ruffle Salad

Empty starEmpty starEmpty starEmpty starEmpty star

Submitted by DonsMaggie

YIELD

6 servings

PREP

20 min

COOK

60 min

READY

80 min

Ingredients

158
CUP ML MAYONNAISE
79
CUP ML SOUR CREAM
¼ 59
CUP ML CILANTRO
chopped
2 3E+1
TABLESPOONS ML MILK
2 3E+1
TABLESPOONS ML LIME JUICE
1 1
MEDIUM MEDIUM JALAPEÑO PEPPER
fresh, seeded and minced *
1 5
TEASPOON ML SALT
7 202.3
OUNCES ML/G PASTA
cooked
2 2
LARGE LARGE TOMATOES
seeded and chopped
1 1
LARGE LARGE SWEET YELLOW BELL PEPPERS
seeded, and chopped *
1 1
MEDIUM MEDIUM ZUCCHINI
quartered length, wise and thinly sliced
3 3
MEDIUM MEDIUM SCALLIONS, SPRING OR GREEN ONIONS
thinly sliced

Directions

In a large bowl, combine the mayonnaise, sour cream, cilantro, milk, lime juice, jalapeno, and salt.

Add the pasta, tomatoes, yellow bell pepper, zucchini and green onions, then toss to coat well.

Garnish as desired and refrigerate to blend the flavors, at least 1 hour.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 184g (6.5 oz)
Amount per Serving
Calories 272 40% from fat
 % Daily Value *
Total Fat 12g 19%
Saturated Fat 3g 16%
Trans Fat 0g
Cholesterol 13mg 4%
Sodium 597mg 25%
Total Carbohydrate 12g 12%
Dietary Fiber 2g 9%
Sugars g
Protein 12g
Vitamin A 16% Vitamin C 27%
Calcium 5% Iron 9%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free
 

Email this recipe