John Myers
Ingredients for 4 servings:
- 100 g pasta, small, of your choice
- 300 g mushrooms (mini mushrooms), from the can
- 150 g cooked ham, in one piece
- 1 onion(s)
- 1 bell pepper(s), red
- 25 g dried tomatoes
- 200 g cottage cheese, low-fat
- 100 ml milk, 1.5% fat
- 2 tbsp balsamic vinegar, lighter
- salt and pepper
- chili powder
- n. B. herbs
Instructions
Working time approx. 20 minutes; Rest time approx. 5 hours; Cooking/baking time approx. 10 minutes; Total time approx. 5 hours 30 minutes
Low fat 30 under 10%
Cook the pasta until al dente and let cool. Dice the ham into small cubes. Peel and finely dice the onion. Wash, deseed, and finely dice the bell pepper. Finely chop the sun-dried tomatoes. Drain the mushrooms. Mix all ingredients and season to taste with the spices and herbs mentioned at the end. Let the salad marinate for a few hours and season again. For each serving, I calculate 250g of salad plus a meaty side dish. Calorie-wise, 100g of salad has an average of around 100 kcal. At Low Fat 30, the salad has less than 7% fat. If you omit the cooked ham, you have a vegetarian version of the salad, which is also very tasty.
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