Crawfish noodle salad

Yield: 8 Servings

Measure Ingredient
1½ cup Rotini
1 teaspoon Liquid crab boil
2 cups Broccoli flowerets
1 pounds Crawfish; cooked and peeled
2 cups Cauliflower flowerets
1 cup Fat-free Italian salad dressing
6 \N Carrot; sliced into rounds
4 ounces Black olives; sliced

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@...> on Oct 21, 1997

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