1 fresh lime, juice reserved
1 green bell pepper, sliced
1 red onion, sliced
1 (8 ounce) can tomato sauce
1/4 cup white sugar
1/4 cup olive oil
6 slices bacon
1/2 teaspoon Worcestershire sauce
1/4 teaspoon paprika
salt and pepper to taste
Stir lime juice into coated pasta and spoon lime zest over it. Sprinkle mushrooms over pasta. Place various vegetables and fruit over the pasta. Serve warm as well.
In a large saucepan or large bowl, combine tomato sauce, sugar, olive oil, bacon, Worcestershire sauce and paprika. Mix well and prepare a shallow baking dish. Place pasta and vegetables onto the bottom of the prepared baking dish.
Bake for 30 minutes in the preheated oven; enjoy!
Loved this salad - it's great in a salad - and I incorporated fresh veggies (celery, red pepper, carrots) into the main dish. If I were to make it again, I would add a little more lemon juice, because the taste of lavender and lemon mingled well with the rest of the ingredients.
I used a little oil, I think that would have been better without it. In a Japanese style salad, I put corn and so there might have been some extra calories anyway. Regardless, this was a hearty salad and Pita would have been perfect with asparagus as well. I didn't have asparagus as I made this but I'm sure it would have added another layer of flavor. I always roast asparagus so this would have added another level of flavor as well. Overall, a very nice salad.
I made this and added a scant tablespoon of garlic powder, and in an attempt to mimic the flavors of the meat, I mixed chicken stock and heavy cream (actually, I put chicken stock and heavy cream in a food processor for a few minutes, until it was smooth and creamy). I'm sure it would be wonderful as written, but the pastas were a hit with the family, and we'll make this recipe again -- hopefully soon!
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