Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

10 oz Dry rotelle pasta 1/2 lg Red or white onion; chopped
1/2 c Cider vinegar 1/2 lg Red bell pepper; chopped
3 tb Light brown sugar 4 Scallions; sliced
3 tb Prepared horseradish 1/4 c Black olives; sliced
3 tb Dijon-style mustard 3 c Red leaf lettuce; rolled and
1 ts Salt -cut into strands
1/2 ts Fresh ground black pepper 1/2 c Purple cabbage;thinly sliced
1 tb Canola oil 2 Roma tomatoes; cut in wedges

Cook pasta in boiling water. Meanwhile, combine vinegar, sugar,
horseradish, mustard, salt, pepper, and oil. Pour dressing over the
drained, warm pasta and mix well. Stir in the onion, pepper,
scallions and olives. Refrigerate several hours for flavors to blend.
Serve warm or at room temperature with chopped red leaf lettuce,
cabbage and tomatoes. Makes 6 servings.
Per serving: cal 260; fat 4 g; chol 0; sodium 570 mg; 14% cal from
fat. Source: The Dallas Morning News - Food Section 8/9/95. Typos by
Elizabeth Wood 8/95.
Submitted By ELIZABETH WOOD On 08-21-95

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