Trattoria Pasta Salad with White Beans

Another delicious salad from Isa Chandra Moskowitz's Appetite for Reduction.

SERVES 6 • ACTIVE TIME: 20 MINUTES • TOTAL TIME: 30 MINUTES

PER SERVING

(

Calories: 290

Calories from fat: 45

Total fat: 5 g

Saturated fat: 0 g

Trans fat: 0 g

Total carb: 52 g

Fiber: 8 g

Sugars: 6 g

Protein: 10 g

Cholesterol: 0 mg

Sodium: 480 mg

Vitamin A: 15%

Vitamin C: 35%

Calcium: 8%

Iron: 15%

Option: ½ cup of

toasted walnuts adds

65 calories, 6 grams

of fat, 0.5 grams of

saturated fat, and

1 gram of fiber.

⅙ RECIPE):

F

reunions—this salad is where it’s at! No mayo required. The Sun-dried

Tomato-Walnut Dressing gives up plenty of flavor, beans keep you stuffed,

and arugula gives you that trattoria feel. So tell Aunt Gertrude she’s fired,

but could she get you some freshly ground black pepper before she

leaves? You can use jarred roasted red peppers or one red bell pepper

you roast yourself.

8 ounces shell-shaped brown rice pasta

1 (15-ounce) can great northern beans, drained and rinsed

4 cups arugula

1 small red onion, sliced thinly

½ cup chopped roasted red pepper

¼ cup pitted kalamata olives, chopped in half

Salt

Freshly ground black pepper

1 recipe

First, cook the pasta al dente in salted water according to the package

directions. Drain in a colander and rinse with cold water, then place in the

fridge to cool completely.

Once the pasta has cooled, toss all the ingredients together in a large

mixing bowl. Keep chilled until ready to eat.

orget that tired old pasta salad Aunt Gertrude brings to the familySun-dried Tomato-Walnut Dressing (recipe follows)

TIP

If it works out for your personal food plan for the day, throw ½ cup

of toasted walnut halves into the mix.

* I added a sprinkling of Italian herb mix which went lovely

Sun-dried Tomato-Walnut Dressing

SERVES 6 • ACTIVE TIME: 10 MINUTES • TOTAL TIME: 20 MINUTES

 

I

usually packed in lots of oil. This dressing depends on walnuts instead of

oil, and loose sun-dried tomatoes that are only packed in, well, air!

¼ cup sun-dried tomatoes (bought in dried form, not packed

in oil) (I've found a brand that comes in a jar and are moist but are not in oil)

3 tablespoons walnuts

½ teaspoon fennel seeds

2 tablespoons chopped shallot

¾ cup water

¼ cup balsamic vinegar

1 teaspoons Dijon mustard

¾ teaspoon salt

A few pinches of freshly ground black pepper

½ teaspoon dried marjoram

First, rehydrate the tomatoes. Place them in a bowl and submerge in warm

water. Let them soak for about 15 minutes, then drain.

Meanwhile, toast the walnuts. Preheat a small, heavy-bottomed pan over

medium heat. Toss in the walnuts and toast them, stirring often, for about 7

minutes. They should be varying shades oftoasty brown, and smell

walnutty. Transfer immediately to a food processor.

Pulse the walnuts and fennel seeds to chop finely. Add the remaining

ingredients, except for the marjoram, and puree until relatively smooth. Add

the marjoram and pulse a few times to get it integrated. Keep the dressing

refrigerated in a tightly sealed container for up to 5 days until ready to use.love the zesty flavor of sun-dried tomatoes but don’t love that they are



Catalan Couscous Salad with Pears

I was never much into salads, in particular because I don't fancy oily dressings, and secondly, I just never considered them filling enough for a main meal, except perhaps ones like the popular Indonesian Gado Gado. However, Isa Chandra Moskowitz has some fantastic recipes for salads as a meal in themselves in her highly recommanded book "Appetite for Reduction." Her salads are filling and bursting with flavours, with intersting dressings. She often makes the dressings with finely blended nuts to give a creamy silky texture rather than oil which is suprisingly effective, and healthier.

SERVES 4 •  TOTAL TIME: 20 MINUTES

PER SERVING

(¼ RECIPE):

Calories: 45

Calories from fat: 25

Total fat: 2.5 g

Saturated fat: 0 g

Trans fat: 0 g

Total carb: 4 g

Fiber: 1 g

Sugars: 2 g

Protein: 2 g

Cholesterol: 0 mg

Sodium: 470 mg

Vitamin A: 20%

Vitamin C: 60%

Calcium: 2%

Iron: 2%

I

peppers and toasted nuts, this salad translation is divine tossed with whole

wheat couscous and crisp, tart pears. Baby spinach adds some green and

completes the scene. Toast the almonds for the dressing and the salad at

the same time.

⅓ cup slivered almonds

2 cup cooked whole wheat couscous, cooled

4 cups baby spinach

1 thinly sliced Anjou pear (or any ripe pear)

1 recipe

 

Romesco Dressing

SERVES 4 • ACTIVE TIME: 10 MINUTES • TOTAL TIME: 10 MINUTES

Y

almonds give this dressing; you can really taste them with every luscious

bite.

ou can’t really go wrong with toasted almonds. I love the backdrop the

3 tablespoons slivered almonds, toasted (see toasting

directions, page 47)

2 tablespoons chopped shallot

¼ cup roasted red pepper from ajar, or 1 roasted red bell pepper,

seeded and peeled (page 200)

½ cup water

3 tablespoons red wine vinegar

1 teaspoon Dijon mustard

½ teaspoon agave

¾ teaspoon salt

A few pinches of freshly ground black pepper

Pulse the almonds and shallot in a food processor, just to get them

chopped up. Add the remaining ingredients and blend until relatively

smooth. Taste for seasoning. Keep refrigerated and chilled in a tightly

sealed container until ready to use, for up to 5 days.

First toast the almonds. Preheat a small, heavy-bottomed pan over

medium heat. Toss in the almonds and toast them, stirring often, for about

5 minutes. They should be varying shades of toasty brown and smell nutty

and delicious.

In a large mixing bowl, toss together the couscous, spinach, and pears.

Add the dressing and toss to coat. Divide among four plates and top with

the toasted almonds.

nspired by Romesco sauce, the classic Catalan sauce of roasted redRomesco Dressing (recipe follows)