Notes:
The noodles aren’t vegan (but you can choose vegan ones, i was in a hurry when I bought this and thought it said egg-free lol) but they’re yolk-free, cholestoral free, and whole grain.
Servings: 3
Ingredients:
whole-wheat noodles
pasta sauce
red potatoes
plum tomatoes
spinach
watercress
mildly hot mexican salsa
mung sprouts
onions
cilantro
crushed flaxseeds
balsamic vinaigrette
extra virgin olive oil
Directions:
-chop the red potatoes into small cubes.
-in seperate pots, boil some water to cook the pasta and the potatoes
- in a bowl, mix washed spinach, chopped plum tomatoes, watercress, and bean sprouts, mexican salsa, vinaigrette, and flaxseeds .
-drain the pasta when it's done, plate it and add pasta sauce
-when the potatoes are done, take them out of the water and plate them.
-take a sauce pan, add olive oil and heat it up until you hear a sizzle.
- chop up the onions and add it in to that pan
- when the onions become translucent, chop the cilantro add that in
-take the potatoes from the plate and add then into the pan, then mix
-add a little pasta sauce if you like
then plate 
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Tags: Salads
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