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Farfalle and Seitan Salad with Pecan Pesto


    This salad has everything—great nutrition, eye-appeal, an explosion of flavours—and it’s so easy to throw together for a casual summer get-together. Crispy seitan slivers are a hearty addition to this full-meal salad.



    1 cup (250 mL) fresh basil leaves 1/2 cup (125 mL) chopped fresh parsley 1/4 cup (60 mL) pecan halves 2 Tbsp (30 mL) reduced-fat egg-free mayonnaise 2 Tbsp (30 mL) low-sodium vegetarian broth 1 garlic clove


    6 oz (180 g) farfalle (bowtie pasta) 10 oz (285 g) seitan, cut into slivers 2 Tbsp (30 mL) cornstarch 2 Tbsp (30 mL) extra-virgin olive oil 6 sun-dried tomato halves removed from oil 1 cup (250 mL) sliced marinated artichoke hearts, rinsed well and drained 1/2 large red bell pepper, seeded and diced 2 Tbsp (30 mL) chopped kalamata olives 8 cups (2 L) baby mixed greens 1/4 cup (60 mL) fat-free vinaigrette or Italian dressing

    To make pesto, process all pesto ingredients in food processor until very smooth.

    Cook pasta according to directions; drain in colander.

    While pasta boils, toss seitan with cornstarch. Heat olive oil in large, heavy skillet over high heat. Add seitan slivers and stir-fry until golden and a bit crispy. Remove from skillet and place on paper towels to drain.

    Combine cooked pasta, seitan, sun-dried tomato halves, artichoke hearts, red pepper, and olives together in large bowl. Add pesto and combine well.

    Divide baby salad greens equally among 5 plates and drizzle each with about 2 1/2 tsp (12 mL) fat-free vinaigrette or Italian dressing. Place 1/5 of pasta salad in centre of each pile of greens and serve immediately.

    Serves 5.

    Each serving contains: 285 calories; 15 g protein; 8 g total fat (0 g sat. fat, 0 trans fat); 45 g carbohydrates; 5 g fibre; 297 mg sodium

    source: "Seitan", alive  #358, August 2012


    Farfalle and Seitan Salad with Pecan Pesto




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