Two sisters brought their salad recipes to share. They are written out at the end of this post. Check them out.
It was a fun night getting together.
In line for the buffet.
The Delicious Salads:
The tables were nicely decorated.
We had quite a turnout. These lovely ladies enjoyed the evening.
Ariza and Teri Zubia.
Isabel Heber, Gloria and Elizabeth Heber.
Melody, Yvonne Millar, Nancy Elkins, and Annette Weber.
Donna Wagstaff, Nancy Griffin, and Veone St. John.
We were happy the Young Women joined us. We love their smiles.
Teri Zubia was our 3rd place winner at Bingo.
By Connie Waldram
1 small box of Angel Hair pasta, cooked and rinsed
1 bottle Lite-house Ginger Sesame Dressing
1 TB Supreme Salad seasonings
1 jar artichoke hearts drained and rinsed
¼ Cup each of red and green bell pepper, diced
1 small can black olives, sliced
1 can water chestnuts rinsed and drained
1 shredded chicken breast or 1 C. shrimp
½ Cup Shitake mushrooms, sliced
¼ to ½ Cup walnuts, pecans, cashews or almonds
Add ½ Cup fruit (strawberries, mangoes, mandarin oranges)
Scallions are optional
Combine first 3 ingredients and refrigerate overnight in air tight container. Before serving toss remaining ingredients.
Asian Chicken Pasta Salad
2 cups chicken, cooked and shredded or cubed
1 16 oz box bow-tie noodles, cooked aldente and drained
1 cup carrot, finely chopped
1 cup celery, finely chopped
2/3 cup green onion, finely chopped
2/3 cup toasted almonds, sliced
1 can Mandarin oranges, drained
1 bag of spinach or 5-6 cups, loosely packed (I roughly chopped mine because the leaves were large.)
Chow Mein noodles for garnish and crunch
Once dressing is mixed, divide in half. One half for marinating the chicken and pasta the night before and the second half to toss with the completed salad.
2/3 cup soy sauce
2/3 cup rice vinegar (I used seasoned with garlic)
2/3 cup oil
4 TBSP sesame seeds, toasted
4 TBSP Sugar
1 tsp salt
1/2 tsp pepper
1 tsp of fresh grated ginger or1/2 tsp ground ginger
The night before serving the salad, cook the pasta al dente, drain and combine with cubed chicken and one batch of dressing. Toss well. Refrigerate in an air tight container or large zip lock bag over night. You could also save time by preparing chopped veggies the night before as well.
In a VERY large bowl, just prior to serving, combine noodle meat mixture, carrots, celery, green onion, mandarin oranges, toasted almonds, spinach and the second batch of dressing. Toss to coat. Add chow mien noodles to mixture if desired or just sprinkle some on individual servings.