12 oz bag bowtie pasta, (about 5 cups dry) 2 1/2 cups
4 cups cooked turkey cut into cubes (or chicken) 2 cups
2 heads romaine lettuce 1 head
3/4 cup chopped celery
3/4 cup craisins
4-5 green onions cut in thin slices (cut white part and 1" into green part)
1/2 cup chopped fresh parsley 1/4 cup
2/3 cup sliced or slivered almonds
Optional: add strawberries
Sunshine Salad Dressing:
3 tablespoons chopped onion 1 1/2 tablespoon
1 teaspoon regular yellow mustard
2 teaspoon salt
2/3 cup white vinegar
1 1/2 cup sugar
1 1/2 cup vegetable oil
Mix together everything but the oil in a blender. Gradually add in the oil. Keeps three weeks I the refrigerator.
Cook the pasta. Mix up the sunshine dressing mix. Put the pasta in a plastic bag and pour in about 1/2 cup of dressing and toss the pasta to coat it with the dressing. Chill the pasta for about 2 hours.
Tear the lettuce into pieces, add all the other ingredients and toss. Top with almonds and sunshine dressing. Also delicious with raspberry vinaigrette dressing.
Cooking for a smaller group
Cook a scant 1/2 cup of bowtie pasta per person. For each person, plan on 2 cups lettuce and 2 ounces turkey. Use about 1 tablespoon each of craisins, almonds, and chopped celery. 1/2 teaspoon green onion and parsley. 2 tablespoons of dressing.