Here is the recipe for the pasta salad from our June Book Club. Thanks Sharon!
Bowtie Pasta Salad
16 oz bow tie pasta cooked and cooled
1 bag baby spinach leaves
1 red bell pepper sliced
1/4 cup chopped red onion
1 large can mandarin oranges drained
2 cooked seasoned chicken breasts chopped (omit this if you want vegetarian)
1/2 cup sugared pecans
Poppy seed dressing
1 bag baby spinach leaves
1 red bell pepper sliced
1/4 cup chopped red onion
1 large can mandarin oranges drained
2 cooked seasoned chicken breasts chopped (omit this if you want vegetarian)
1/2 cup sugared pecans
Poppy seed dressing
Lightly mix ingredients together in salad bowl.
Poppy seed dressing
1 cup olive oil
1 tsp salt
1/2 c sugar
1/2 tsp dried tarragon
1/2 cup red wine vinegar
1 tsp mustard
1 TB minced onion
1 TB poppy seed
Blend ingredients together in a blender or food processor for 2 minutes. Dressing will be thick.
1 tsp salt
1/2 c sugar
1/2 tsp dried tarragon
1/2 cup red wine vinegar
1 tsp mustard
1 TB minced onion
1 TB poppy seed
Blend ingredients together in a blender or food processor for 2 minutes. Dressing will be thick.
Sugared pecans
1 cup pecans
1 TB orange juice
3 TB sugar
1 TB orange juice
3 TB sugar
Heat the juice and 2 TB of sugar in small fry pan. Add the nuts and stir gently for 2 minutes until the juice is absorbed. Transfer to small bowl. Add the rest of the sugar. Spread nuts on foil on cookie sheet. Bake at 375 for 8 minutes. Cool and store in fridge.
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