| 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.”