| 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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