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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 14 |
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Fettuccine is the base of this fresh-yet-filling cold picnic salad. Healthy veggies, such as celery and carrots, give it a delightful crunch that'll keep you coming back for more. â Mary Tallman of Arbor Vitae, Wisconsin Ingredients:
8 ounces uncooked fettuccine |
3 cups finely chopped cabbage |
4 celery ribs, sliced |
2 cups thinly sliced cucumbers |
2 cups shredded carrots |
1 cup (8 ounces) reduced-fat plain yogurt |
1/2 cup reduced-fat mayonnaise |
2 tablespoons white vinegar |
1 teaspoon sugar |
1/2 teaspoon salt |
1/2 teaspoon ground mustard |
1/4 teaspoon white pepper |
Directions:
1. Break fettuccine into thirds. Cook according to package directions; drain and rinse in cold water.
2. In a large bowl, combine the fettuccine, cabbage, celery, cucumbers and carrots. In a small bowl, combine the remaining ingredients. Pour over fettuccine mixture and toss to coat. Refrigerate until chilled. Yield: 14 servings.
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