Boys who do not want to eat vegetables is to eat this vegetable pasta salad

Children are nuts noodles. Eat spaghetti with tomato sauce, but are afraid of vegetables. Talking to begin with the word "vegetables" and children to make faces. Although middle and high school children will eat vegetables, which are more than those who eat selectively.

My twin 15-year-old nephew (they are fraternal) to pretend to eat vegetables with the addition of everything in the pot. What can I do? I combined pasta and vegetables, and added a spicy sauce with lemon. The ratio of vegetablesPasta five to one, and I think that damn good.

The instructions say you should marinate the salad for three hours before serving. The dough is more than it absorbs the marinade dressing room. You may need more than the recipe calls for dressing the salad, if you marinate all afternoon or overnight. My nephew has the salad so that he returned for seconds, and my nephew went to third.

This is not an exact recipe and you can playaround. Leftover vegetables, if you throw them into the salad. Make a vegetarian version, or add your protein of choice (see below). Adjust the salad the flavor of your children. Children who do not like to eat black olives, green. If your kids hate onions leave them out. You can leave the peppers roast and cheddar cheese substitute feta cheese.

While the salad tastes throughout the year, is particularly good in summer when fresh vegetablesavailable, the tomatoes and taste as they should be. pasta salad with vegetables is a perfect dish picnic. Remember to keep it cold.

INGREDIENTS

2 cups of pasta (shells, rings, tubes, spirals), cooked

1 / 2 cup chopped celery

1 / 2 cup English cucumber, chopped

1 cup frozen petite peas, thawed

1 cup carrots (from a bag)

3 scallions (white and green parts), thinly sliced

1 / 2 cup sliced black olives

7-oz jarRoasted peppers, cut into small pieces

2 tablespoons (or more) fresh basil, cut into thin strips

4 oz fat-free feta cheese

Dressing

4 tablespoons fresh lemon juice

3 tablespoons olive oil easy

1 teaspoon salt-free lemon pepper

1 / 2 teaspoon salt, sodium

Protein of choice: 1 small can of tuna packed in water, 1 cup of cooked vegetables or shrimp, chicken or 1 cup of sliced

bite-size pieces, or 1 cup ham, cut into bite-sizedEach

METHOD

Make salad dressing and set aside. Put ingredients in a bowl. Add your protein of choice and salad dressings. Marinate for at least three hours. Serve on lettuce leaves and garnish with lemon slices. Makes 8 servings.

Copyright 2007 by Harriet Hodgson