Orange primavera salad
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Cooked and chilled small pasta shells |
| 2 | cups | Broccoli flowerettes, blanched |
| 1 | Carrot, sliced, blanched | |
| ¼ | pounds | Snow peas, washed, trimmed, cut in half lengthwise |
| ½ | cup | Red bell peppers, julienned |
| 6 | Peeled, sectioned Florida oranges | |
| 4 | teaspoons | Vinegar |
| 1 | tablespoon | Prepared mustard |
| 1 | Egg yolk | |
| ½ | teaspoon | Dried dill weed |
| 1 | Minced small garlic clove | |
| ⅛ | teaspoon | Salt |
| ⅛ | teaspoon | Hot pepper sauce |
| ⅓ | cup | Olive oil |
Directions
together into mixingbowl. Stir in pecans. Using rubber spatula, gradually 4. Place dish in roasting pan. Add hot water to pan to come halfway up FAVORITE RECIPES On 03-01-93 (15:31) Prepare topping: Stir brown sugar, cinnamon and flour intosmall bowl. Add Arrange sliced apples in a 9" pie plate. Combine sugar, cornstarch, powder.
Stir in nuts.
Bake in 350 degree F. oven 35 to 40 minutes or until done. Melt the remaining margarine. with non-stick coating and set aside. In a large mixing bowl combine one of the many cooked starch pastes one finds in Brazil. For best results, Combine all ingredients and toss well.