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Wolfgang Puck Recipe Contest Course Main Ingredient Cuisine Specialty Cooking |
A BLEND OF EGG NOODLE PASTA, ITALIAN SEASONS, VINGARETTES, VEGABLES, CHEESES AND MEATS IT IS A MEAL THAT IS LITE AND FEELING, SERVE WITH A GREAT CRUSTY BREAD AND A GLASS OF WHITE WINE. IT IS FIERCE AND FABULOUS 15 MIN 6-8 Ingredients EGG NOODLES, CUCUMBERS, TOMATOES, SWEET PICKLES, RED ONIONS, TOMATOES, SLAW DRESSING, RED WINE VINGAR, DASH OF LEMON AND LIME JUICE FRESH, SHREDDED MILD CHEDDAR, SHREDDED TURKEY HAM, ROASTED TURKEY, CELERY OLIVE OIL, HARD BOIL EGGS, ITIALIAN SEASONING, SPLENDA Directions BOIL EGG NOODLES TIL TENDER, DICE TOMATOES, CUCUMBERS, SWEET PICKLES DICE ALL ON THE CHUNKY SIDE AND EGGS AND SET ASIDE, DRAIN NOODLES WHILE UNDER RUNNING COLD WATER. AFTER NOODLES ARE DRAINED IN LARGE MIXING BOWL ADD SLAW DRESSING 1/2 CUP, 3 TABLESPOONS RED WINE VINGAR, 2 TEASPOONS EACH LEMON AND LIME JUICE, 2 TEASPOONS ITALIAN SEASONING, 2 PACKETS SPLENDA, A TEASPOON OF OLIVE OIL, MIX ALL IN MIXING BOWL THEN PLACE IN SERVING BOWL TOP PASTA SALAD WITH SHREDDED MEATS AND CHEESE CHOPPED, CHOPPED CELERY AND RED ONION RINGS
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