| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Italian | Appetizers | 8 | Servings |
INGREDIENTS
| 1 1/2 | c | Rotini |
| 1 | ts | Liquid crab boil |
| 2 | c | Broccoli flowerets |
| 1 | lb | Crawfish; cooked and peeled |
| 2 | c | Cauliflower flowerets |
| 1 | c | Fat-free Italian salad dressing |
| 6 | Carrot; sliced into rounds | |
| 4 | oz | Black olives; sliced |
INSTRUCTIONS
Boil noodles al dente (not too done). Drain. Slightly parboil broccoli, cauliflower and carrots in crab-boil seasoned water. They should still be crunchy. Drain and chop vegetables into bite-size pieces. Combine noodles, vegetables, crawfish tails, black olives and salad dressing. Cover and refrigerate at least two hours. Serve cold. >From A Votre Sante BY: Greater Baton Rouge Health Care Alliance-1988 Recipe by: CHARLES ANN STRICKLAND Posted to MC-Recipe Digest V1 #858 by Emily Griffin <emgriffi@ix.netcom.com> on Oct 21, 1997
A Message from our Provider:
“Times change, God doesn’t.”