5 C. cooked chicken, cubed
2 C. green grape halves
1 C. snow peas
2 C. packed, torn fresh spinach
2 1/2 C. sliced (u-shaped) celery
7 oz. corkscrew macaroni, cooked and drained
1/2 large cucumber, sliced
3 green onions with tops, sliced

DRESSING:
1/2 C. vegetable oil
1/4 C. sugar
2 T. wine vinegar (red wine vinegar)
1 tsp. salt
1/2 tsp. dried, minced onion
1 tsp. lemon juice
2 T. minced, fresh parsley

Put salad ingredients in one big bowl and refrigerate.

DRESSING: Combine in jar. Mix well. Refrigerate. Pour over salad just before serving and toss. Serves 8 to 10.

NOTE: May garnish with mandarin oranges (and mix rest of can in with salad).

Author:       Categories: Chicken, Cookbook, Salads

Leave a Reply


Recent Recipes

Chocolate Frosting

Posted on Feb - 14 - 2017

0 Comment

Tegge’s Oriental Salad

Posted on Jul - 6 - 2015

1 Comment

Oatmeal Chocolate Chip Cookies

Posted on Apr - 4 - 2014

0 Comment

Angel Cookies

Posted on Feb - 3 - 2014

0 Comment