We should all know by now what the story behind Easter is, so I wouldn’t like to post anything of the kind. So, instead of posting something about the origin of the holiday, customs (which vary from country to country) or post a picture postcard, I have decided to be more practical, useful and hopefully open up the appetites for the majority of viewers.
For this occasion my choice is a recipe, Italian style. It’s healthy, rich enough in nutritious ingredients. Even if there are more calories than recommended, well, what the hack, it’s Easter, the time of family gathering, laughter, joy, fun and love. A good excuse NOT to think about the calories.
In addition, if you are teaching cooking course you can make your students busy by making this salad for the class, allowing them to use their imagination and alter the recipe. When the class is over, serve it around the school.
I am certain that everyone will be dazzled by this crunchy salad. This hearty plateful makes a satisfying entry. Bon apetite!
- 5 cups cubed cooked chicken (about 3 whole breasts)
- 2 cups green grape halves
- 1 cup snow peas
- 2 cups packed torn spinach
- 2-1/2 cups sliced celery
- 7 ounces spiral pasta or elbow macaroni, cooked and drained
- 1 jar (6 ounces) marinated artichoke hearts, drained and quartered
- 1/2 large cucumber, sliced
- 3 green onions with tops, sliced
- Large spinach leaves, optional
- Oranges slices, optional
- 1/2 cup canola oil
- 1/4 cup sugar
- 2 tablespoons white wine vinegar
- 1 teaspoon salt
- 1/2 teaspoon dried minced onion
- 1 teaspoon lemon juice
- 2 tablespoons minced fresh parsley
- In a large bowl, combine the chicken, grapes, peas, spinach, celery, pasta, artichoke hearts, cucumber and green onions. Cover and refrigerate. In a small bowl, whisk the remaining ingredients. Cover and refrigerate.
- Just before serving, whisk dressing and pour over salad; toss to coat. If desired, serve on a spinach leaf and garnish with oranges. Yield: 8-10 servings.