Recipe - Crawfish Noodle Salad

1 One half cup Rotini
1 teaspoon Liquid crab boil
2 cup Broccoli flowerets
1 pound Crawfish; cooked and peeled
2 cup Cauliflower flowerets
1 cup Fatfree Italian salad
dressing
6 Carrot; cut or sliced up into rounds
4 ounce Black olives; cut or sliced up

Boil noodles al dente (not too done). Drain. Slightly parboil broccoli,
cauliflower and carrots in crabboil seasoned water. They should still be
crunchy. Drain and chop vegetables into bitesize 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 Alliance1988

Recipe by: CHARLES ANN STRICKLAND

Posted to MCRecipe Digest V1 #858 by Emily Griffin
emgriffi@ix.netcom.com on Oct 21, 1997