Have you ever gone to a family BBQ and wondered...how long has that pasta salad been sitting out? I was surprised to learn that it is the starch in the food, not the mayo that can cause food poisoning! Just think about it, bacteria loves yeast. The bacteria grows on the starchy part of the dish as it sits out.
I had to double the batch since it went so fast the first time I made it!
4 cups Hearts of Palm
2 ounces cooked ham, cut into thin strips
1 cup frozen English peas, thawed (optional)
1 cup shredded Swiss cheese
1/2 cup Organic Spectrum Mayo
1/4 cup sour cream
green onions, chopped
1 tsp mustard
1 tsp hot pepper sauce
1 tsp paprika
Rinse the Hearts of Palm under cold water, drain, cut into small "noodle-like" pieces and set aside. Meanwhile, place eggs in a saucepan and cover with cold water. Over medium heat, bring water to a full boil. Lower heat and simmer for 10 to 15 minutes. Immediately plunge eggs into cold water. Let cool completely, then peel and slice.
In a large serving bowl, toss together the Hearts of Palm, egg, ham, peas, and Swiss cheese. In a separate bowl, mix together the mayonnaise, sour cream, green onion, mustard, mustard, and hot pepper sauce. Stir until well blended.
Pour 3/4 of the dressing over the pasta, and toss to coat thoroughly. Spread the remaining dressing evenly over the top of the pasta salad, all the way to the edge of the bowl. Sprinkle with paprika, cover tightly, and chill 4 hours, or overnight for best flavor. Makes 8 servings.
NUTRITIONAL COMPARISON (per serving):
Traditional Pasta Salad = 642 calories, 57 carbs, 4 fiber
"Healthified" Pasta Salad = 230 calories, 5.2 carbs, 2.25 fiber