I am not a huge fan of Chicken Salad, but this one is super yummy!
2 cans Chicken
2 chopped Apples
3 chopped Celery Stalks
8 oz. can Pineapple Tidbits
2 tsp. Lemon Juice
1/2 c. Chopped Pecans
3/4 c. chopped Green Onions
Dressing: 1 c. Mayonaisse
1/2 c. Sour Cream
Mix together and serve in Croissant Rolls.
Monday, May 14, 2007
Friday, May 11, 2007
Spinach, Chicken, and Pasta Salad
This is by far my most favorite salad of all time. Ever. Period. It's the best!
16 oz. bowtie pasta, cooked and drained
Dressing:
1 c. vegetable oil
2/3 c. bottled Teriyaki sauce
2/3 c. white wine vinegar
6 Tbsp. sugar
½ tsp. salt
½ tsp. pepper
1 10 oz. bag of spinach
6 oz. bag of craisins
3 11 oz. cans mandarin oranges, drained
2 8 oz. cans sliced water chestnuts, drained
½ c. parsley, chopped
1 bunch green onions, chopped
¼ c. sesame seeds, toasted
6 oz. honey roasted peanuts
2 c. cooked chicken, cut in small pieces
Blend dressing ingredients in a blender. Mix dressing and cooked pasta in medium bowl and marinate for 2 hours. Combine rest of ingredients in large salad bowl, add pasta and dressing and toss.
Just a side note....our ward started a "Recipe Club" and asked me to head it up. I thought a blog like this would be great but we have some not-so-computer-literate ladies in our ward who basically only know how to e-mail. So, they passed a sign up around, I send out an e-mail each month with a topic and everyone sends their recipes to me and then I cut and paste and send out a pretty word document to the ladies. They can then print them off themselves and store them in a three ring binder in sheet protectors (works great for recipe books). Anyway, I LOVED the idea so thought I'd share with you so you might start it in your own ward. This month is salads, hence the spinach recipe I submitted to Grandma's Syrup! Enjoy!
16 oz. bowtie pasta, cooked and drained
Dressing:
1 c. vegetable oil
2/3 c. bottled Teriyaki sauce
2/3 c. white wine vinegar
6 Tbsp. sugar
½ tsp. salt
½ tsp. pepper
1 10 oz. bag of spinach
6 oz. bag of craisins
3 11 oz. cans mandarin oranges, drained
2 8 oz. cans sliced water chestnuts, drained
½ c. parsley, chopped
1 bunch green onions, chopped
¼ c. sesame seeds, toasted
6 oz. honey roasted peanuts
2 c. cooked chicken, cut in small pieces
Blend dressing ingredients in a blender. Mix dressing and cooked pasta in medium bowl and marinate for 2 hours. Combine rest of ingredients in large salad bowl, add pasta and dressing and toss.
Just a side note....our ward started a "Recipe Club" and asked me to head it up. I thought a blog like this would be great but we have some not-so-computer-literate ladies in our ward who basically only know how to e-mail. So, they passed a sign up around, I send out an e-mail each month with a topic and everyone sends their recipes to me and then I cut and paste and send out a pretty word document to the ladies. They can then print them off themselves and store them in a three ring binder in sheet protectors (works great for recipe books). Anyway, I LOVED the idea so thought I'd share with you so you might start it in your own ward. This month is salads, hence the spinach recipe I submitted to Grandma's Syrup! Enjoy!
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