3 Med Carrots — thinly sliced
2 C Fava Beans — cooked
1 C Pasta — tiny
1/4 C Chives — snipped
3 Tbsp Red Wine Vinegar
1 Tsp Basil — dried
1/2 Tsp Dry Mustard
1 Tsp Oil
Adapted to low fat from original recipe
Blanch carrots in boiling water for 3 min., drain. In a lg. bowl, place carrots, drained favas, pasta and chives.
In a cup, whisk vinegar, oil, basil and mustard. Pour over salad. Toss well.
Refrigerate. Marinate at least 2 hrs. before serving. Serve at room temperature.
Entered into MasterCook II and tested for you by Reggie Dwork reggie@reggie.com