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Recipe: Tossed greens with pasta, fruit and balsamic vinaigrette

Recipe: Tossed greens with pasta, fruit and balsamic vinaigrette

Tossed greens with pasta, fruit and vinaigrette — one of many healthy recipes from Mayo Clinic.

This salad has both a unique blend of flavors — spicy, sweet and sour — and textures — crispy, chewy and crunchy. It''s also an excellent source of fiber and folate.


Directions

To make the dressing, add the rosemary, cinnamon, salt, balsamic vinegar and olive oil in a small bowl. Whisk thoroughly to blend.

Fill a large pot 3/4 full with water and bring to a boil. Add the pasta and cook until al dente (tender), 10 to 12 minutes, or according to the package directions. Drain the pasta thoroughly and rinse under cold water.

In large bowl, combine the cooked pasta, mixed greens, pears, water chestnuts and raisins. Whisk the dressing again briefly and add to the salad. Toss to coat evenly. Divide the salad onto individual plates and top with soy nuts. Serve immediately.


Ingredients
  • 4 ounces uncooked whole-wheat spiral pasta
  • 6 cups mixed greens
  • 2 large fresh pears, cored and sliced
  • 1/2 cup sliced water chestnuts
  • 1/2 cup golden raisins
  • 3 tablespoons roasted unsalted soy nuts

For the dressing

  • 1 teaspoon dried rosemary or 1 tablespoon fresh rosemary
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 3 tablespoons balsamic vinegar
  • 1/4 cup olive oil

Exchange Data
Dash
Dairy 
Fats
Fruits
Grains1.5 
Meat 
Nuts_Seeds_Drybeans
Sweets 
Vegetables
Diabetes
Fats
Freefoods 
Fruits
Meat 
Milk 
NonStarchyVegetables
Starches 
Sweets 
HWP
Carbs1.5 
Fats
Protein Dairy 
Sweets 
Vegetables 
NutrientAnalysis
Calcium 
Calories282 
Carbohydrate42 g 
Cholesterol0 mg 
Fiber7 g 
Monounsaturatedfat7 g 
Potassium 
Protein6 g 
Saturatedfat1 g 
Servingsize 
Sodium117 mg 
TotalFat10 g 

2011-07-01

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