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