8 oz. bowtie pasta, cooked to al dente and cooled
Dressing: Brianna’s Ginger Mandarin
Salad:
2 10-oz. bags spinach and/or mixed baby greens
1/2 small head of chopped cabbage (choose your favorite kind--Napa is fabulous)
1 6-oz. bag of dried cranberries
3 small cans of mandarin oranges, drained well
1/2 bunch green onions, chopped
3 cups cooked and sliced chicken
sliced almonds for sprinkling
Mix 1 cup of the dressing with the pasta and let marinate about 1 hour.
Combine everything else, add pasta, dressing, and toss. (Costco rotisserie chicken works well in this recipe!) Sprinkle with almonds.
Feel free to add other ingredients such as sliced water chestnuts, baby corn, toasted sesame seeds, etc. You could also substitute peanuts or cashews for the almonds.
For an extra garnish, fry a few wonton skins and place them on top of the salad.
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