CHICKEN PASTA SALAD

This is the salad from Stake Women's Conference

16 oz. Rotini pasta, cooked al dente

16 oz. Bow Tie pasta, cooked al dente

1 cup diced celery

1/2 cup chopped green onions

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

DRESSING

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.