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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 10 |
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This is such a refreshing salad and presents beautifully. I found this in one of my Pilsbury Classic Cookbooks several years ago. I have served this many times and everyone loves it. If you like, serve with a small bowl of crumbled cheese on the side. Sometimes I just make up the dressing and serve it on a salad of baby lettuce, Jarlsberg Cheese, grapes, strawberries and toasted almonds or walnuts. Serve with a great crusty bread or roll. Ingredients:
12 ounces uncooked bow tie pasta |
3 cups cooked chicken breasts, torn into bitesize pieces |
1 cup yellow bell pepper, chopped |
1 cup walnut pieces, toasted |
1/2 cup green onion, sliced |
3 cups fresh strawberries, sliced |
4 -8 leaves bibb lettuce |
1/2 cup sugar |
2 teaspoons red onions, finely chopped |
1/2 teaspoon salt |
1/3 cup lemon juice |
1 teaspoon dijon mustard |
2/3 cup vegetable oil |
1 tablespoon poppy seed |
Directions:
1. Cook pasta as directed.
2. Drain, rinse with cold water to cool.
3. Drain well.
4. While cooking pasta combine all remaining salad ingredients except strawberries and lettuce.
5. In blender combine sugar, onion, salt, lemon juice and mustard.
6. Cover, blend until well mixed.
7. With blender running add oil in slow steady stream blending until dressing is thick and smooth.
8. Add poppy seed, pulse a few times to mix.
9. Just before serving, gently stir strawberries into salad.
10. Serve immediately so strawberries do not discolor dressing (best to eat in one setting, leftovers become soggy).
11. Arrange lettuce on serving platter.
12. Spoon salad over lettuce.
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