Contributed By: DCC
DCC
A great summer salad that can be made ahead. What a combination of fruits and vegetables.
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Total Preparation Time: Less than 15 minutes
Ingredients: Rice, Pasta & Bread
Actual Cooking Time: Less than 15 minutes
Number of Servings: 8
Origin: American
Special Features: Quick to Prepare (under 30 minutes)
Nutrition Content: Good Source of Calcium
Holiday: July 4th
Meal Type: Salads & Dressings
Ingredients
1 can (20 oz) Pineapple Chunks in juice
1 can (11 oz) Mandarin Orange segments, drained
8 oz Uncooked medium shell macaroni, cooked and drained
1 1/2 cups Cheddar cheese
1 cup Sliced carrots
1 cup Frozen peas, thawed
1 Small red bell pepper, chunked
Grated peel and juice from 1 orange
1/2 cup Vegetable oil
1 tbsp Sugar
1 tbsp Dried basil leaves, crumbled
1/4 tsp Black pepper
Dash nutmeg
Preparation
Drain pineapple; reserve 1/2 cup juice for dressing.
Combine pineapple, orange segments, pasta, ham, carrots, peas and red bell pepper in large bowl.
For dressing - In small bowl, combine reserved 1/2 cup pineapple juice, orange peel and orange juice; add remaining ingredients. Pour over salad; toss well to coat. Cover; refrigerate at least one hour or overnight.
Cook's Notes
Nutrition Information
Calories: 337
;
Total Fat: 21 g
;
Saturated Fat: 6 g
;
Polyunsaturated Fat: 0 g
;
Carbohydrates: 29.2 g
;
Protein: 8.3 g
;
Vitamin A: 4172 IU
;
Vitamin C: 40 mg
;
Calcium: 185 mg
;
Sodium: 168 mg
;
Iron: 1.8 mg
;
Fiber: 2.8 g