vegetable
Ingredients Recipes Products
Farfalle Salad
One serving is 300g in a 12 ounce deli container
servings
453
g
farfalle pasta
$-
(bow tie) uncooked weight
520
g
broccoli
$1.47
florets
350
g
great northern bean
$-
drained and rinsed
1
piece
olive oil
$Infinity
swizzle
0.75
tsp
salt
$0.02
70
g
kale
$0.56
finely chopped
115
g
red cabbage
$0.25
finely shredded
150
g
roasted bell peppers
$-
finely chopped
75
g
lemon juice
$0.27
11
g
garlic clove
$0.09
120
g
cashew
$0.92
1.5
tsp
salt
$0.03
188
g
water
$0.00
8
g
dijon mustard
$0.05
0.75
tsp
miso
$0.05

Instructions

1. Boil pasta according to package instructions. Drain and rinse with cold water. Spread on sheet(s) to completely cool
2. trim broccoli into florets and arrange on baking sheet. sprinkle w olive oil and lightly salt. roast in 400 oven 20 minutes until tender
3. arrange great northern beans on baking sheet, sprinkle w olive oil sprinkle w salt. roast in 400 oven 20 minutes until slightly dried out
4. Combine dressing ingredients in blender (2x to process cashews completely) Mix with the salad components

Recipe Costs

How much the ingredients cost to produce a given number of servings of this recipe.

$Infinity / 7 servings
$Infinity / serving | 100% costed

Allergens

Allergens from this recipe's ingredients will appear in this table.

Allergen Ingredient
wheat 		farfalle pasta
tree nut - cashew 		cashew
soy 		miso
Products Using this Recipe
no related products
updated Aug 18 | created Aug 18