* 1-1/2 C vanilla yogurt
* 2 TBSP finely chopped fresh mint OR 2 drops mint extract
* 1/2 C mayonnaise
* 1/4 C honey
* 2 TBSP raspberry vinegar
* 1 lb box farfalle pasta
* 2 C asparagus, cut into 2" pieces
* 1 lb cooked chicken, cubed
* 4 C strawberries, halved
* baby spinach leaves
* fresh raspberries
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1. Mix yogurt, mint, mayonnaise, honey, and vinegar in a medium bowl.
2. Stir until well blended to create dressing.
3. Set dressing mixture to the side.
4. In a large cooking pot, boil farfalle pasta following directions on package.
5. During the last five minutes the pasta cooks, add asparagus.
6. Complete cooking until the pasta is tender and asparagus is tender yet crispy.
7. Drain pasta and vegetables.
8. Stir in dressing.
9. Combine chicken and strawberries and toss gently.
10. Place salad in refrigerator for a minimum of two hours to a maximum of one day.
11. When ready to serve, place salad atop spinach and garnish with fresh raspberries
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