12 oz. fresh green beans (or substitute fresh snow peas)
2 cups red grapes, halved
1 can 12-20 oz. pinneapple tidbits, drained reserving juice
1 cup sliced toasted almonds
1 bag baby spinach (10-11oz.)
1 & 1/2 lbs cooked, shredded chicken breast
1 cup mayonaise
1 cup Miracle Whip salad dressing
2 tlbs finely minced fresh ginger root
1 tsp garlic salt
3 tbls reserved pinneapple juice
1 tbls soy sauce
2 tbls honey
Cook pasta as directed on package. Drain, rinse and cool.
In a large bowl, combine pasta and salad ingredients except for almonds and spinach. In a small bowl mix dressing ingredients. Add 1/2 of almonds to salad along with dressing and toss gently to incorporate. Layer salad and spinach to serve. Sprinkle spinach and the rest of almonds on top.
Recipe serves 12 1 1/3 cup servings.
To roast almonds preheat oven to 350. Spread almonds on a cookie sheet and roast for 5-7 min.
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