BAF Lentil PenneMore Details
5 lbBAF Lentil Penne
0.25 cupLemon Zest
2 cupLemon Juice, fresh squeezed
1 cupBasil, chiffonade
4 tspBlack Pepper
2.5 TbspTablespoons Kosher Salt
0.5 cupWhite Wine Vinegar
0.25 cupRoasted Garlic Puree
0.25 cupDijon Mustard
1 cupOlive Oil
5 cupVegetable Oil
2 lbKale cut into 1 inch squares
4 eachYellow Squash, cut into ¼ moon slices
3 eachRed Bell Peppers, ¼ inch dice
18 ozFeta Cheese, crumbled
1.5 cupAlmond Slivers, Toasted
- 1. To prepare Vinaigrette dressing, combine lemon zest, lemon juice, basil, pepper, salt, white wine vinegar, roasted garlic, honey, and mustard. Whisk in olive oil. Whisk in vegetable oil.
- 2. Prepare penne according to package directions. Drain and toss pasta in 2 cups Lemon Basil Vinaigrette. Cool and reserve for service at 40° F.
- 3. To assemble salad, in a large bowl toss chilled pasta, kale, yellow squash, bell peppers and feta cheese together with 1 quart Lemon Basil Vinaigrette. Garnish with toasted almonds.
|Amount Per Serving|
|Calories 630||Calories from Fat 0|
|% Daily Value*|
|Total Fat 25g||38%|
|Saturated Fat 4g||20%|
|Trans Fat 0g|
|Total Carbohydrate 78g||26%|
|Dietary Fiber 9g||0%|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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