Pasta Primavera Salad

fruits and veggiescookinggrains
Written By Judy Doherty, MPS, PCII

Here is a sample page from our newest book, Salad Secrets.It shows the best way to save calories - by using a lot of veggies. This Pasta Primavera Salad contains 6 cups of veggies to 1 cup of pasta by volume. The photos allow you to view just how to make all of the ingredients and how to serve them.We know you will love serving this salad for lunch or dinner when you want to make something really healthy and low in calories and sodium.Find out about the Salad Secrets book here:http://www.nutritioneducationstore.com/products/Salad_Secrets_eCookbook-377-38.htmlAnd while you are there in our store, watch our free show on how to present 20 different salads - this is great to use at home or for foodservice -  we promise these pix will inspire you to make your salads more healthy and beautiful!And now we have a way for you to get the 40 best recipes with photos on your iPhone/iTouch (and coming soon for iPad):Salad Secrets App for iPhoneIt costs just .99 and you can use it to email as many recipes as you want to friends, clients, colleagues and yourself!And here is the link to the PDF file for the handout:Pasta Primavera Salad Handout

Judy Doherty, MPS, PCII

Judy Doherty, MPS, PCII discovered her love of cooking at her grandmother's side, stirring raisin oatmeal on a Saturday morning. By 15 she had her first food service job. At 18 she was accepted to the Culinary Institute of America, where she graduated second in her class, then went on to the Fachschule Richemont in Switzerland to study pastry arts and baking. A decade with Hyatt Hotels followed before she founded Food and Health Communications with a single conviction: food that is good for you should taste extraordinary.

Judy holds a Master of Professional Studies in Food Business from the Culinary Institute of America, a Bachelor of Science in Culinary Arts from Johnson and Wales University (Summa Cum Laude), two art certificates from UC Berkeley Extension, and the CIA's Pro Chef II certification. She has earned the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year award.

Today she develops every recipe on this site, shoots and styles food through her food photography and motion studio, and publishes nutrition education materials for dietitians, schools, extension offices, and health professionals through nutritioneducationstore.com. She uses the latest nutritional science and Dietary Guidelines to drive her creativity — whether that means a new twist on fajitas or Italian brownies made with toasted nuts and cooked honey. Her mission has never changed: help everyone make food that tastes as good as it is for them.

https://nutritioneducationstore.com
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