Fettucine Sun Salad

Fettucine Sun Salad

Ingredients:
1/2 cup cooking oil
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1/3 cup white wine vinegar
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1/4 cup grated Parmesan cheese
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4 sun−dried tomatoes*
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2 large garlic cloves
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1 1/2 teaspoons basil leaves, crushed
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1/8 teaspoon ground red pepper
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8 ounces spinach fettucine, cooked and drained
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4 plum tomatoes, seeded and diced
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1 medium zucchini, halved and sliced
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1 cup (4 oz.) shredded mozzarella cheese
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6 hard−cooked eggs, wedged

Directions:
Put first seven ingredients in blender container. Cover and blend until
smooth. Pour into large bowl. Add fettucine, tomatoes, zucchini, and
cheese. Toss until evenly coated with dressing. Add eggs and toss gently.
Cover and chill to blend flavors.
FETTUCINE SUN SALAD 37
FIESTA−IN−A−FLASH OMELET
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1 cup corn kernels (cut from 2 ears) or l can (7 to 8 3/4 oz.) whole
kernel corn, drained
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