Fettuccine and vegetable salad - DSM
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Fettuccine and vegetable salad Directions Yield: about 8 cups · Serving size: 1 cup Cook fettuccine according to package directions, omitting salt and oil.
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Cooking tools:
- Steamer basket
- Colander
- Pot
- Saucepan
- Stove
- Mixing bowl
- Wooden spoon
- Chef's knife
- Cutting board
- Serving bowl
- Refrigerator
Ingredients
- 6 ounces fettuccine, uncooked, broken in half
- 2 cups broccoli flowerets
- 1 cup sliced carrots
- 1 cup sliced celery
- 1/2 cup commercial fat-free creamy Italian salad dressing
- 1/2 teaspoon pepper
- 12 cherry tomatoes, halved
- 3/4 pound cooked chicken, turkey, beef, or pork
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