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INGREDIENTS
· 1 pound Misionero Broccoli (prepare into Florets)
· 2 ounces cooked rotelli noodles, chilled, will drained
· 2 ounces red-skinned onion, peeled, cored,
julienne sliced 1/8" x 1"
· 1 ounce Green Onion, trimmed, green tops only,
sliced 1/4" long
· 4 ounces fresh zucchini squash, ends trimmed, halved lengthwise, sliced into 1/8" thick "crescents"
· 4 ounces fresh zucchini squash, ends trimmed, halved lengthwise, sliced into 1/8" thick "crescents"
· 2 ounces red bell pepper, stemmed and seeded,
julienne cut 1/8" x 1"
· 1-1/2 cups caesar salad dressing
PREPARATION
Place cooked, chilled noodles and all of the vegetables in a suitable size mixing container. Gently toss ingredients to throroughly blend. Pour the dressing over the salad ingredients and gently toss together, evenly and completely coating all vegetables and noodles with dressing. Allow the salad to chill for 1 hour prior to serving.
