Yield: 6 servings
Measure | Ingredient |
---|---|
½ cup | Orange Juice |
½ cup | Oil |
1 tablespoon | Orange zest; grated |
1 tablespoon | Sugar |
20 ounces | Pineapple chunks; drained and halved |
½ pounds | Pasta shells; cooked |
2 \N | Oranges; peeled and cubed |
1 \N | Bell pepper; red, julienned |
1 tablespoon | Basil; chopped |
¼ teaspoon | Pepper |
⅛ teaspoon | Nutmeg |
2 \N | Carrots; julienned |
1 cup | Peas; thawed |
4 \N | Green onions; chopped |
1 cup | Cashews |
DRESSING
SALAD
Combine dressing ingredients, blending well. Set aside. Combine salad ingredients in large bowl. Pour dressing over salad and toss well. Cover and refrigerate for at least 4 hours, or overnight.
Source: Delicious Developments
Submitted By MEG ANTCZAK On 04-15-95