Sea Shell Fruit Salad
|Pineapple chunks||1 Can (10 oz)|
|Water||6 Cup (96 tbs)|
|Vegetable oil||1 Tablespoon|
|Large shell macaroni||2 Cup (32 tbs) (Uncooked)|
|Mandarin oranges||1 Can (10 oz), drained|
|Cooked ham||1⁄2 Pound, cut in thin strips|
|Cubed cheddar cheese/Cubed swiss cheese||1⁄2 Cup (8 tbs)|
|Sliced water chestnuts||1⁄2 Cup (8 tbs), drained|
|For citrus fruit dressing:|
|Egg||1 , beaten|
|Orange juice||1⁄4 Cup (4 tbs)|
|Reserved pineapple juice||2 Tablespoon|
Drain pineapple; reserve 2 tablespoons pineapple juice for dressing.
Prepare Citrus Fruit Dressing.
Bring water to a rapid boil in a heavy 3 quart saucepan.
Add salt and oil.
Gradually add macaroni, being sure water continues to boil.
Cook macaroni uncovered until tender but firm, stirring occasionally.
Rinse with cold water.
In a large bowl, gently combine cooked macaroni, drained pineapple chunks, mandarin oranges, ham, cheese and water chestnuts.
Add Citrus Fruit Dressing to salad.
Toss gently to coat all ingredients.
Refrigerate 15 minutes.
Serve in lettuce cups.
Makes 6 to 8 servings.
Citrus Fruit Dressing: Combine all ingredients in a 1 quart saucepan.
Bring to a boil over medium heat, stirring constantly.
Boil 1 minute.
Variation Sea Shell Fruit Salad With Yogurt Dressing: Blend 1/3 cup mayonnaise style salad dressing, 1/3 cup plain yogurt and 1/8 teaspoon salt.
Substitute yogurt dressing for Citrus Fruit Dressing.