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