Broccoli, Ham & Pasta Salad
Source: Adapted from EatingWell May/June 2010
Creamy Herbed Dressing:
1/2 cup low-fat mayonnaise
1/3 cup nonfat plain yogurt
1/4 cup reduced-fat sour cream
3 T rice vinegar or white-wine vinegar
1 T Dijon mustard
1 T honey, or more to taste
1/2 tsp onion powder
1 tsp dill
1/2 tsp celery salt
Fresh ground pepper to taste
Salad:
3 cups cooked whole-wheat fusilli or similar pasta (about 6 ounces dry)
4 cups chopped broccoli florets (about 1 1/2 large heads) - blanched
1 1/2 cups diced ham (8 ounces)
1 small red pepper, diced
1/4 cup diced red onion
Freshly ground pepper to taste
Opt: kalamata olives, fresh grated parmesan cheese, dried cranberries, sunflower seeds
4 cups spinach leaves
1 cup torn radicchio leaves
Combine dressing ingredients.
Combine salad ingredients, toss with dressing. Cover and refrigerate to blend the flavors for at least 30 minutes.
Serve over bed of spinach and radicchio (or toss in all together with pasta salad).
Makes 5 servings, about 2 cups each