A Light Treat!

I spent last night catching up with my good friend, Margee!  Luckily, she was in charge of the menu.  Margee is a great cook -  I am a huge fan of her chocolate and peanut butter buckeyes (Surprise! Surprise! Margee is an Ohio Native and avid Ohio State Football Fan) - but last night she treated me to something much lighter!  I thought that I sould share the wealth!

Spinach Chicken Salad - a la Margee! 

Ingredients:

• 5 cups cubed cooked chicken (about 3 whole breasts)
• 2 cups green grape halves
• 1 cup snow peas
• 2 cups packed torn spinach
• 2-1/2 cups sliced celery
• 7 ounces spiral pasta or elbow macaroni, cooked and drained
• 1 jar (6 ounces) marinated artichoke hearts, drained and quartered
• 1/2 large cucumber, sliced
• 3 green onions with tops, sliced
• Large spinach leaves, optional
• Oranges slices, optional

DRESSING:

• 1/2 cup canola oil
• 1/4 cup sugar
• 2 tablespoons white wine vinegar
• 1 teaspoon salt
• 1/2 teaspoon dried minced onion
• 1 teaspoon lemon juice
• 2 tablespoons minced fresh parsley

Directions:

• In a large bowl, combine the chicken, grapes, peas, spinach, celery, pasta, artichoke hearts, cucumber and green onions. Cover and refrigerate. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Cover and refrigerate.
• Just before serving, shake dressing and pour over salad; toss to coat. If desired, serve on a spinach leaf and garnish with oranges. Yield: 8-10 servings.

Light! Healthy! Delicious! Hats off to the Chef!