54 ounces fettuccine
3 1/2 gallons water
2 tablespoons salt
2 tablespoons vegetable oil
2 pounds plain nonfat yogurt
2 quarts Vinaigrette Dressing
Servings: 50
1. Cook fettuccine according to directions on p. 369. Drain. There should be 10 lb cooked fettuccine.
2. Blend yogurt and vinaigrette well. Pour over hot fettuccine. Toss, using tongs, until all pasta is coated with dressing. Cover and chill until service.
Notes: Serve Fettuccine Vinaigrette as an accompaniment to a chilled poultry breast. Add a colorful fruit garnish.
Bottled Italian salad dressing may be substituted for Vinaigrette Dressing.
VARIATION:
Marinated Fettuccine. Prepare as for Chilled Fettucine Vinaigrette. After the yogurt and dressing are added, heat in oven. Serve hot.
3 1/2 gallons water
2 tablespoons salt
2 tablespoons vegetable oil
2 pounds plain nonfat yogurt
2 quarts Vinaigrette Dressing
Servings: 50
1. Cook fettuccine according to directions on p. 369. Drain. There should be 10 lb cooked fettuccine.
2. Blend yogurt and vinaigrette well. Pour over hot fettuccine. Toss, using tongs, until all pasta is coated with dressing. Cover and chill until service.
Notes: Serve Fettuccine Vinaigrette as an accompaniment to a chilled poultry breast. Add a colorful fruit garnish.
Bottled Italian salad dressing may be substituted for Vinaigrette Dressing.
VARIATION:
Marinated Fettuccine. Prepare as for Chilled Fettucine Vinaigrette. After the yogurt and dressing are added, heat in oven. Serve hot.
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