Crawfish noodle salad
8 Servings
Ingredients
| Quantity | 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 | Carrot; sliced into rounds | |
| 4 | ounces | Black olives; sliced |
Directions
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