Chicken And Dill Salad
|Whole wheat elbow macaroni||1 Cup (16 tbs)|
|Shredded spinach||1 Cup (16 tbs)|
|Cooked chicken||1 Cup (16 tbs), diced|
|Minced sweet red peppers||2 Tablespoon|
|Spring garden dill||1⁄4 Cup (4 tbs)|
|Dill sprigs||2 (For Garnishing)|
Cook the macaroni in boiling water until al dente, about 7 to 8 minutes.
Drain immediately and rinse under cold water until cool.
In a medium-size mixing bowl, toss the macaroni, spinach, chicken, and peppers together.
Pour the dressing over the salad and toss.
Garnish with orange slices and dill, and chill before serving, if desired.