Pasta Party Special

By Lois L. and John S. from Indus School, Birchdale, Minnesota.


This festive entrée is a party in and of itself!  The nutritious and unique mixture of fresh romaine lettuce and spinach, broccoli and cucumber, mixed with pasta spirals give the salad a unique look, along with the mandarin oranges that add an explosion of flavor to every bite.  The tantalizing, yet low-fat dressing has a sparkling flavor that anyone can enjoy.  To top it off, add warm chicken to the salad for a well-rounded main dish.

Nutrition Facts

Serving size: 1 salad

From Fat23%
From Saturated Fat2.8%
From Sugar25.3%


Ingredient 6 servings 50 servings
Canned mandarin oranges1 1/2 c.12.5 c.
Spinach leaves, raw1 1/2 c.12.5 c.
Romaine lettuce, raw, cut up3 c.25 c.
Broccoli flowerettes, raw3/4 c.6 1/4 c.
Cucumber, peeled, raw3/4 c.6 1/4 c.
Pasta spirals, spinach, cooked12 oz.100 oz.
Pasta spirals, plain, cooked12 oz.100 oz.
Chicken, light meat, cooked1 1/2 c.12.5 c.
Oil, vegetable, canola3 T.1 1/2 c.
Vinegar, cider3 T.1 1/2 c.
Bouillon granules, low sodium, dry1 1/2 t.3/4 c.
Honey6 T.3 1/8 c.
Orange juice3 fl. oz.25 fl. oz.
Onions, raw, chopped3 T.1 1/2 c.


Cook dry pasta for approximately 8-12 minutes; drain and rinse in cold water. (Or use fresh, refrigerated pasta.) Combine cut up lettuce, spinach leaves, broccoli, and cucumber in large bowl. Drain mandarin oranges and add to greens along with cooked pasta. Cube cooked chicken and keep hot in oven. To make dressing, add oil, cider vinegar, bouillon granules, honey, and orange juice to blender or food processor and mix or pulse for 5-10 seconds. Add raw onions to blender and blend until milky. Pour over salad in bowl or serve separately. Chicken should be served warm on top of salad. (The only difference between 6 and 50 serving ingredient amounts/proportions is that the oil and vinegar on the 50 servings were rounded to 1 1/2 cups each instead of 1.5625 cups.)