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Sea Shell Fruit Salad

Fettuccine.Inn's picture
  Pineapple chunks 1 Can (10 oz)
  Water 6 Cup (96 tbs)
  Salt 1 Teaspoon
  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
  Lettuce cups 4
For citrus fruit dressing:
  Egg 1 , beaten
  Sugar 3 Tablespoon
  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.
Drain again.
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.

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Sea Shell Fruit Salad Recipe