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Ingredients:
1 pkg (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
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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.
Recipe submitted by: Brenda Hyde
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