Served at Stake R.S. Luncheon Feb. 26, 2011
From the kitchen of : Alyson Bowthorpe - 3rd Ward
Serves: 30
Salad:
3 cups cooked chicken, diced, add salt and pepper
2 cups finely chopped celery
1/4 c. finely chopped red onion
3 cups Craisins, or red or green grapes (slice in half if they are large)
1/2 cup toasted slivered almonds
3 - 31/2 cups long grain rice, cooked
3 tbsp. Soy Sauce, mix into rice when cool
Mix into a large salad bowl when cool then add:
3-4 cups baby spinach (tear into the salad)
15 pitas cut in half or 30 medium sized croissants
Dressing:
1/2 cup Mayo
1/3 cup sour cream
2 tbsp. lemon juice
1/4 c. of raspberry vinaigrette
Mix thoroughly into salad.
Salt and Pepper to taste.
Combine all salad ingredients in a large bowl. Mix the Mayonnaise, lemon juice and sour cream and then add 1/4 c. of raspberry vinaigrette. Pour dressing over salad and mix until the salad is evenly coated with the dressing. Fill pitas or croissants with salad, Serve with additional raspberry vinaigrette to drizzle over the salad, if desired.
