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Salads - Spinach-Chicken Pasta Salad

  • Salad:
  • 5 cups cubed cooked chicken (about 3 whole breasts)
  • 2 cups halved green grapes
  • 1 cup snow peas
  • 2 cups packed torn spinach
  • 21/2 cups sliced celery
  • 7 ounces corkscrew pasta, cooked and drained
  • 1 (6-ounce) jar marinated artichoke hearts, drained and quartered
  • 1/2 large cucumber, sliced
  • 3 green onions, sliced
  • Large spinach leaves, optional
  • Orange slices, optional
  • Dressing:
  • 1/2 cup canola oil
  • 1/4 cup sugar
  • 2 tablespoons wine vinegar
  • 1 teaspoon salt
  • 1/2 teaspoon dried minced onion
  • 1 teaspoon lemon juice
  • 2 tablespoons minced fresh parsley

In a large bowl, combine chicken, grapes, snow peas, spinach, celery, pasta, artichokes, cucumber, and onions. Cover and refrigerate.
Combine dressing ingredients in a jar. Shake until well-blended; refrigerate. Just before serving, pour dressing over salad and toss. If desired, serve on spinach leaves and garnish with orange slices.
Submitted By: Marie Delffs
Bedford-Moore Farmers Co-op
Number of Servings: 0
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