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).