Salad Pastang

Name: Salad Pastang
Total time: 30 min
Yield: 322.5 g
Ingredients: Lemon Juice 2.5 g; Extra Virgin Olive Oil 10 ml; Apple Cider Vinegar 15 tablespoon; Soy Sauce 20 ml; Liquid Allulose 20 spoon; Whole Grain Mustard 5 g; Sesame Oil 5 spoon; Minced Garlic 5 teaspoon; Whiteleg Shrimp 150 g; Whole Wheat Linguine 90 g

Cook 30 min Difficulty NORMAL 536 kcal

#Salad Pastang #Pasta Salad #Simple Cooking #Healthy Food #Diet #Lunch Menu #Picnic Food #Vegetarian Dish #One Bowl Meal #Summer Recipe

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Ingredients

Main ingredients

Lemon Juice 2.5 g
Extra Virgin Olive Oil 10 ml
Apple Cider Vinegar 1 tablespoon
Soy Sauce 20 ml
Liquid Allulose 1 spoon
Whole Grain Mustard 5 g
Sesame Oil 0.5 spoon
Minced Garlic 1 teaspoon
Whiteleg Shrimp 150 g
Whole Wheat Linguine 90 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 72.87 g 49%

Protein 33.77 g 23%

Fat 18.15 g 28%

Serving size 322.5g

Cooking steps

1

Wash and cut romaine, cherry tomatoes, cucumber, red onion and other salad ingredients into bite-sized pieces.
2

Boil pasta noodles in salted water for 8-10 minutes, then drain.
3

Sauté minced garlic in a pan with olive oil, add the pasta noodles, and season with salt and pepper.
4

In a bowl, combine the salad ingredients, pasta noodles, and basil pesto or lemon dressing, and toss well.
5

Serve in a bowl, sprinkle with grated cheese and nuts to finish.

Salad Pastang

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