| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Italian |
Main, Dish (, Salad) |
6 |
Servings |
INGREDIENTS
| 2 |
tb |
Balsamic vinegar |
| 1/2 |
ts |
Dijon mustard |
| 1/4 |
c |
Olive oil |
| 1/2 |
lb |
Pasta; bowties, cooked |
| 4 |
c |
Chicken/turkey; cooked and shredded |
| 4 |
|
Tomatoes;plum, cut into 8 pieces ea |
| 1/4 |
c |
Parsley; chopped |
| 1/4 |
lb |
Green beans; cooked, cut up |
INSTRUCTIONS
VINAIGRETTE
SALAD
1: In a large bowl, mix the vinegar and mustard; slowly whisk in olive oil
and continue whisking until is slightly thick.
2: Add pasta, chicke/turkey, tomatoes and parsely; toss together and add
green beans.
NOTES : This is also very good with Italian dressing. I keep cooked chicken
or turkey frozen most of the time. you can then throw this together very
quickly when unexpected dinner guests arrive. In an emergency, I have used
drained can tomatoes. This salad is great hot or cold, and is actually
better the next day.
Posted to TNT Recipes Digest, Vol 01, Nr 953 by cam94@juno.com (Carole A
Moran) on Jan 20, 1998
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