Whole Skinless Boneless Chicken Breast, cooked and shredded
2
Scallions And Tops; chopped
1
c
Snow Peas; blanched
1
lg
Celery Hearts; chopped
1
sm
Cucumber; peeled and sliced
1/2
c
Raisins; coarsely chopped
6
oz
Artichoke Hearts; marinated chopped
2/3
c
Mayonnaise
1/2
c
Parmesan Cheese
1/3
c
Lemon Juice
Reserved Marinade From Artichokes
Salt And Pepper; to taste
1/2
bn
Spinach; fresh
2
Whole Kiwi Fruit; peeled and sliced
2
Tangerine; sectioned
INSTRUCTIONS
DRESSING
GARNISH
Cook pasta. Drain and cool. Place pasta and remaining salad ingredients in
a large bowl. Whisk together dressing ingredients and pour over salad. Toss
gently but thoroughly and refrigerate at least 4 hours or overnight.
To serve, mound salad on spinach leaves and garnish with kiwis and
tangerines.
Recipe by: Delicious Decisions/tpogue@idsonline.com Posted to TNT -
Prodigy's Recipe Exchange Newsletter by Bill Spalding
<billspa@icanect.net> on Jul 27, 1997
A Message from our Provider:
“It is not how much we have, but how much we enjoy, that makes happiness. #Charles Spurgeon”
How useful was this recipe?
Click on a star to rate it!
Average rating 0 / 5. Vote count: 0
No votes so far! Be the first to rate this recipe.
We are sorry that this recipe was not useful for you!