Saturday, August 25, 2012

Bowtie Pasta Salad (From Brooke S.)

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

Lightly mix ingredients together in salad bowl.

Poppy seed dressing1 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.

Sugared pecans1 cup pecans
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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