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
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