- 1 Jenny Craig Pesto Pasta Salad, thawed
- Spray oil
- ½ red onion, sliced
- 1 leek, sliced
- 1 cup baby rocket leaves
- 20g low fat feta cheese
1. Lightly spray a small pan with spray oil and place on a medium heat. Add in the onion, leek and a splash of water and cook for 10-15 minutes until softened and caramelised. Divide the leek and onion mixture in half. One portion will be used now and the other can be stored and used later.
2. Add half the cooked leek and onion mixture to the thawed Jenny Craig Pesto Pasta Salad. Then add rocket leaves and feta and toss everything to combine.
If you’re a Jenny Craig member, speak to your Coach about how you can incorporate this recipe into your personal menu plan.