Frosted Polynesian Salad Recipes

FROSTED POLYNESIAN SALAD

Steps:

• Cook peas as package directs and drain.
• Remove seeds and finely dice green peppers.
• Thinly slice onion and water chestnuts.
• Pare and coarsely grate carrots.
• Drain pineapple and mushrooms.
• Line a 9 x 13 baking dish with lettuce leaves.
• Layer vegetables and pineapple in dish.
• Combine frosting ingredients and spread evenly over the top.
• Cover dish and chill overnight.
• Before serving sprinkle grated cheese and bacon on top.
• Cut into squares.

POLYNESIAN SHRIMP SALAD

Steps:

• Drain the pineapple, reserving 3/4 cup juice and set pineapple aside.
• In a small saucepan, combine the cornstarch, curry powder, salt, pepper, and reserved pineapple juice until smooth.
• Bring to a boil and cook and stir 1 minute or until thickened.
• Remove from the heat and cool to room temperature.
• Stir in mayonnaise and sour cream.
• In a large bowl, combine the shrimp, pasta, water chestnuts, and reserved pineapple.
• Add dressing and toss to coat.
• Cover and refrigerate for at least 2 hours before serving.

POLYNESIAN SALAD

Steps:

• In a large bowl, mix peas, rice, shrimp, celery and green onion.
• Mix all the dressing ingredients together and mix well.
• When ready to serve pour over salad and add chow mein noodles.
• toss lightly.
• Both can be prepared day before.