| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Vegetables |
|
|
6 |
Servings |
INGREDIENTS
| 1 |
cn |
(20 ounces) Dole® Pineapple Chunks |
| 8 |
oz |
Spiral pasta |
| 1 |
tb |
Sugar |
| 1 |
sm |
Dole® Red Bell Pepper; chunked |
| 1 1/2 |
c |
Slivered ham or Cheddar cheese |
| 1 |
c |
Sliced Dole® Carrots |
| 1 |
c |
Frozen peas; thawed |
|
|
Zest and juice from 1 Dole® Orange |
| 1/2 |
c |
Vegetable oil |
| 1 |
tb |
Sweet basil; crumbled |
| 1/4 |
ts |
Black pepper |
| 1 |
ds |
Nutmeg |
INSTRUCTIONS
Drain pineapple; reserve 1/2 cup juice. Cook pasta accord- ing to package
directions. Combine pineapple, pasta, bell pepper, ham, carrots, and peas
in large bowl. For dressing, combine reserved 1/2 cup pineapple juice with
1 tablespoon orange zest, 1/2 cup orange juice, and remaining ingredients.
Pour over salad. Toss well. Cover; refrigerate at least 1 hour or
overnight.
Source: Best Recipes of the Great Food Companies
Recipe by: Dole Food Company
Posted to MC-Recipe Digest V1 #991 by "M. Hicks" <nitro_ii@email.msn.com>
on Jan 7, 1998
A Message from our Provider:
“Ask \”What would Jesus do?\” Apply the answer!”