Spinach/Chicken Salad

By á-2765

Ingredients

• Dressing:
• 2 1/2 cups cubed cooked chicken
• 1 cup green grape halves
• 1 cup packed torn spinach
• 1 1/4 cup sliced celery
• 6 oz. marinated artichoke hearts, quarter and drain
• 4 oz. corkscrew pasta, cooked and drained
• 1/2 large cucumber, sliced
• 3 green onions or chopped red onion
• Orange slices, optional
• 1/4 cup olive oil
• 1/8 cup sugar
• 1 Tab. white wine vinegar
• 1 tsp. sale
• 1/2 tsp dried minced onion
• 1 tsp lemon juice
• 2 T. minced fresh parsley

Preparation

Step 1

Combine all ingredients. Cover and refrigerate. Just before serving pour dressing over salad and toss. Garnish with mandarin oranges.