Post by chief_cook2 on Apr 4, 2004 15:13:06 GMT -6
Ingredients:
1 package (12 oz) corkscrew pasta
1 can (20 oz) pineapple chunks in juice
1 cup vegetable oil
1/2 cup white vinegar
1 tbsp. Dijon mustard
1 tbsp. Worcestershire sauce
1 clove garlic, pressed
salt and pepper to taste
3 cups cauliflower flowerets, broken up small
1 red bell pepper, seeded, chunked
1 cup whole almonds, toasted
1 cup cubed grilled chicken breast or leftover turkey breast
Cook noodles according to package directions. Drain pineapple;
reserve 3 tablespoons juice for dressing. For dressing, combine
reserved juice, oil, vinegar, mustard, Worcestershire sauce, garlic,
salt and pepper in jar; shake well. Combine noodles and cauliflower
in large bowl. Pour dressing over salad; toss to coat. Cover and
marinate in refrigerator overnight. Add the red pepper, almonds and
turkey or chicken; toss to coat. Optional: peas or red onion is good
added in too.