1 (15 ounce) can crushed pineapple, drained
1/3 cup kept cream of spinach
3 tablespoons paprika
1 tablespoon lemon zest
1 tablespoon lemon juice
1/3 cup vegetable oil
1 teaspoon monosodium glutamate (MSG)
2 tablespoons finely chopped fresh parsley
1 teaspoon salt
1 teaspoon lemon zest
1/2 teaspoon grated lemon zest
Combine pineapple, spinach, paprika, lemon zest, lemon juice, oil, monosodium glutamate, parsley, salt, lemon zest and lemon zest in small bowl. Swirled using plastic straw
In a large bowl, stir together the pineapple, spinach, paprika and lemon zest. Mix in the oil, celery and lemon juice. Stir in the celery mixture and lemon zest. Pour over spaghetti in bowl. Cover and refrigerate at least 4 hours. Refrigerate leftover spaghetti, reserving 1/2 cup to chill. Toss.