|
| 1/3 | cup milk |
| 1/3 | cup mayonnaise |
| 3 | tablespoons sugar |
| 3 | tablespoons white wine vinegar |
| 2 | teaspoons poppy seed |
| 1/2 | teaspoon salt |
| 1/2 | teaspoon celery salt |
| 1/2 | teaspoon dry mustard |
|
| 1 | box (16 oz) gemelli pasta |
| 2 | cups diced cooked chicken |
| 1 | cup sweetened dried cherries |
| 1/2 | cup sliced celery |
| 1/2 | cup slivered almonds, toasted |
Serve with...
Banana Bread
Total Time:
3 hours 25 min
| 1. | In small bowl, mix dressing ingredients with wire whisk until well blended. Cover; refrigerate until ready to use. |
| 2. | Cook and drain pasta as directed on package. Rinse with cold water to cool; drain well. |
| 3. | In large bowl, mix cooked pasta, chicken, cherries and celery. Mix dressing mixture again with wire whisk to recombine; pour over salad and toss gently to coat. Refrigerate 1 to 2 hours before serving to chill salad and blend flavors. Stir in almonds. |
|
| To toast almonds, spread on cookie sheet; bake at 350°F for 5 to 7 minutes, stirring occasionally, until golden brown. |
|
| Make a day ahead; cover and refrigerate. Stir the salad before serving. If needed, add a tablespoon or two of milk to make it more creamy. |
Nutrition Information:
410 ( 110); 12g ( 2g, 0g); 25mg; 290mg; 58g ( 4g, 17g); 18g 4%; 0%; 6%; 15% 4 ; 0 ; 0 ; 1 ; 1 4