Meals Matter

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Contributed By: nikki1549
www.AlmondsAreIn.com

This salad offers fiber, calcium and vitamin E.

Ingredients

6 oz. Corkscrew pasta (about 2 cups, uncooked)

1/3 cup Lemon juice

¼ cup Olive oil

2 tbs. Chopped fresh oregano*

1 tbs. Dijon-style mustard

1 clove Garlic, minced

1 cup Whole natural almonds, toasted

1 cup Cucumber slices

1 cup Tomato wedges, halved

½ cup Chopped red onions

½ cup Greek olives

½ cup Crumbled feta cheese

Romaine lettuce leaves

Preparation

Cook pasta according to package directions; drain. Toss pasta with lemon juice, oil, oregano, mustard and garlic. Let stand, covered and refrigerated, up to 12 hours. At serving time, stir in almonds, cucumbers, tomatoes, red onions, olives and feta cheese. Serve on lettuce leaves.

Cook's Notes

To toast Almonds: Oven: Spread almonds in a single layer in shallow pan. Place in cold oven; toast at 350°F, 12-15 minutes, stirring occasionally, until lightly toasted. Note that almonds will continue to toast slightly after being removed from the oven. Cool on counter. Microwave: Spread almonds in a single layer shallow glass baking dish. Microwave on Hi power, 4-5 minutes, stirring halfway through. Cool on counter. Makes 1 ½ quarts. *Or substitute ½ tsp. dried oregano.

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