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4 servings, 1-3/4 cups (425 mL) each
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Cool, then refrigerate any leftovers. Serve the next day as a chilled salad.
Reduce crushed red pepper to 1/4 tsp.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.