| Total sodium per serving: 55mg |
Total calories per serving: 197 |
Servings: 4 large |
Ingredients
- 6 oz bowtie pasta, uncooked
- 3 cups torn Romaine lettuce
- 1 medium tomato, diced
- 2 strips reduced sodium bacon, cooked & crumbled
- 4 tbsp fat reduced sour cream
- 2 tbsp homemade ranch dressing mix, dry (on website)
- 1/8 tsp ground black pepper
PLEASE NOTE:
1. Make the dressing – in a small bowl add 4 tbsp fat reduced sour cream, 2 tbsp of homemade ranch dressing mix and 1/8 tsp ground black pepper. Mix well and put in fridge to stay cold.
2. Cook pasta according to package directions, omitting the salt. When cooked al dente, drain and rinse with cold water. Set aside and let the pasta continue to drain.
3. Wash, spin dry and tear up approximately three cups of Romaine lettuce. Place the lettuce into a large bowl.
4. Wash and dice up a medium sized tomato, add to the lettuce in the large bowl.
5. Cook 2 full strips (3 if using Wegman’s) sodium reduced bacon, when crispy drain on paper toweling and then crumble. Add the bacon bits to the salad bowl.
6. Shake any excess moisture from the pasta. If it’s still extremely wet, dump it onto a clean towel and pat dry. Add the pasta to the salad bowl and mix all.
7. Spoon the dressing over the salad and mix well to cover all the ingredients.
8. Serve immediately
Makes 4 large servings, each serving has 197 calories, 55mg sodium and 34.6g carbohydrates with the ingredients that were used.
