Ingredients
1 box whole wheat fetuchini 1.5 lb fresh asparagus
2 zuchini, sliced into 1/4 inch strips
2 small/medium red bell peppers (chopped)
6 green onions (thin slices)
2 cups cherry tomatoes (cut in half)
small can of chopped black olives
4 cups grilled chicken breasts
2/3 cup Parmesan cheese
salt and pepper to taste
Basil Sauce to taste
Basil Sauce
1/4 c. fresh basil (chopped)
1 clove garlic (chopped)
2 eggs (may use egg substitute)
1 tsp. dry mustard
1 tsp lemon juice
1 tsp. salt
1 TBS. Red wine vinegar
½ c. fat free sour cream
1/2 c. olive oil
Preparation
Cook the fetuchini and drain. Blanch the asparagus. Combine all the ingredients for the salad except the Basil Sauce.
For the Basil Sauce: In a blender of food processor combine the basil and garlic and blend for a couple of minutes. Add the eggs and the next four ingredients. Blend. Add the sour cream and oil and blend until you get a smooth texture.
Pour the Basil Sauce over the salad until you have the desired moistness. Toss and chill until ready to serve.
