| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Grains | 1 | Servings | ||
INGREDIENTS
| 1 | cn | (15-1/4 oz.) Dole Tropical Fruit Salad |
| 6 | oz | Spiral pasta, cooked |
| 2 | ts | Toasted sesame oil |
| 12 | oz | Cooked baby shrimp |
| 2 | c | (4 oz.) bean sprouts |
| 1 | c | Snow peas |
| 1/2 | c | Chopped Dole celery |
| 1/2 | c | Chopped Dole red bell pepper |
| 1/4 | c | Dole chopped dates |
| 1/4 | c | Dry roasted peanuts, coarsely chopped |
| 1/4 | c | Rice or wine vinegar |
| 2 | tb | Light soy sauce |
| 2 | tb | Chopped cilantro or parsley |
| 1 | ts | Minced jalapeno or serrano chile |
INSTRUCTIONS
FRUITY DRESSING These are from the back of the label on a can of Dole Tropical Fruit Salad. Drain tropical fruit salad; reserve 1/3 cup juice for dressing. Toss hot pasta with sesame oil. when cool, mix with Fruity dressing. Add Tropical Fruit Salad and remaining ingredients. Serves 8. Fruity Dressing: Combine reserved 1/3 cup juice with all ingredients; whisk to blend. Posted to EAT-L Digest 03 Apr 97 by Maggie Workman <workman@CORIOLIS.ATMS.PURDUE.EDU> on Apr 4, 1997
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