Chicken Noodle Salad
|Medium egg noodles||6 Ounce|
|Salad oil||1⁄2 Cup (8 tbs)|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Garlic salt||1 1⁄2 Teaspoon|
|Dry mustard||1 Teaspoon|
|Crumbled rosemary||1 Teaspoon|
|Cooked chicken||3 Cup (48 tbs), cold shredded|
|Chopped parsley||1⁄2 Cup (8 tbs)|
|Thinly sliced green onion||1⁄2 Cup (8 tbs)|
|Broken spinach leaves||4 Cup (64 tbs), lightly packed|
|Broken chicory leaves/8 cups lightly packed broken spinach leaves||4 Cup (64 tbs), lightly packed|
Cook noodles according to package directions; drain, rinse well in cold water, and drain again.
Combine salad oil, lemon juice, garlic salt, sugar, mustard, rosemary, and pepper; blend well.
In a large bowl, mix together noodles and chicken.
Add dressing and toss gently.
Cover and chill for at least 1 hour or up to 4 hours.
Serving size: Complete recipe
Calories 3096 Calories from Fat 1593
% Daily Value*
Total Fat 180 g277.3%
Saturated Fat 23.5 g117.7%
Trans Fat 2.1 g
Cholesterol 474.5 mg158.2%
Sodium 3876.1 mg161.5%
Total Carbohydrates 221 g73.6%
Dietary Fiber 68 g271.9%
Sugars 26.4 g
Protein 175 g349.3%
Vitamin A 2969.2% Vitamin C 942.4%
Calcium 209% Iron 249.3%
*Based on a 2000 Calorie diet