1 15-oz. can unsweetened pineapple chunks
2 cups fresh broccoli florets
4 cups triple color corkscrew or penne pasta, cooked
1 cup frozen petite peas
1 cup chopped celery
1/4 cup chopped green/spring onion
½ cup chopped sweet red pepper
½ cup chopped parsley
Dressing:
2 Tbsp. reserved canned pineapple juice
½ tsp. garlic powder
1 Tbsp. olive oil
1/3 cup white wine vinegar
2 Tbsp. lemon juice
2 Tbsp. Dijon mustard
½ tsp. dried basil
Drain pineapple, reserving 2 tablespoons juice for dressing. Mix
dressing ingredients well. Combine all ingredients and toss with
dressing. Garnish with parsley, if desired. Chill before serving.
Each of the 12 3/4-cup side-dish servings contains 90 calories
and 1 gram of fat
Posted by Karen
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