Spinach Noodle Salad
Ingredients
6 ounces dry wide egg noodles, uncooked1 can (14.5 oz each) Hunt’s® Diced Tomatoes with Basil, Garlic and Oregano3 tablespoons Pure Wesson® Canola Oil2 tablespoons cider vinegar1/4 teaspoon ground black pepper1/8 teaspoon salt1 can (15 oz each) garbanzo beans, drained, rinsed3 ounces baby spinach leaves1/2 cup thinly sliced red onion1/3 cup crumbled feta cheese
Directions
1. Cook noodles according to package directions, omitting salt. Drain tomatoes and reserve ½ cup liquid. Discard remaining liquid.
2. Whisk together reserved tomato liquid, oil, vinegar, pepper and salt in small bowl. Combine drained tomatoes, beans, spinach, onion and cooked noodles in large bowl. Pour dressing mixture over noodle mixture; toss to coat. Sprinkle with feta cheese.
Cook’s Tips: Serve Alexia® Artisan French Rolls, prepared according to package directions, with the salad.
Brought To You By ConAgra Foods®