| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | 1 | Servings | ||
INGREDIENTS
| 1 | pk | (16 oz) spiral pasta; cooked and drained |
| 2 | c | Cubed cooked chicken; see Note below |
| 1 | c | Chopped celery |
| 1/3 | c | Chopped onion |
| 1 | pk | (10 oz) frozen peas; thawed |
| 1 | Envelope (1 oz) ranch salad dressing mix | |
| 2 | c | (16 oz) sour cream |
| 1 | c | Mayonnaise |
| 1 | c | Milk |
| 3 | tb | Minced fresh dill or 1 Tbsp. dill weed |
| 1/2 | ts | Garlic salt |
INSTRUCTIONS
DRESSING The recipe was submitted by Kimberly Speta of Kennedy, New York and published in the August/September 96 issue of "Taste of Home" magazine. I hope you enjoy it as much as we all have. In a large bowl, combine the first five ingredients; mix well. Combine dressing ingredients; whisk until smooth. Pour over salad; toss to coat. Cover and refrigerate for at least 2 hours. Yield: 10-12 servings NOTE: I used a 12 ounce can of chunked white chicken in water, drained. The results are quicker, not as messy and tastes great. Posted to TNT - Prodigy's Recipe Exchange Newsletter by "Karen Coe" <ayla@duo-county.com> on Aug 27, 1997
A Message from our Provider:
“Opportunity may knock once, but temptation bangs on your front door forever.”