Serves: 4
Total Calories: 612

Dressing:
2 cups spinach fresh leaves, stemmed and washed
1/3 cup olive oil
1/3 cup vegetable oil
1 rib celery sliced
2 cloves garlic crushed
1 tablespoon parsley fresh chopped
1/2 teaspoon salt
1 teaspoon basil dried basil* or 1/2 cup fresh leaves, chopped
1/8 teaspoon black pepper freshly ground
1/2 cup Parmesan cheese grated
* Part two.
2 cups pasta shells cooked
3 cups chicken cooked, cubed
Leaf lettuce, washed and crisped
Pitted black olives
Thinly sliced red pepper or pimiento
Parmesan cheese Grated

Place all dressing ingredients except cheese in bowl of blender or food processor and process until mixture is well blended. Pour into bowl and add Parmesan cheese.

Salad:
*Place macaroni shells and chicken in bowl. Add about 1/2 dressing and toss until ingredients are well coated, adding more dressing if necessary. (Any remaining dressing can be frozen to be served with pasta later.) Refrigerate serve on lettuce leaves. Garnish with olives and pepper or pimiento. Sprinkle with Parmesan cheese.

* If using dried basil increase fresh parsley to 2 tablespoons.

Nutritional Facts:

Serves: 4
Total Calories: 612
Calories from Fat: 373

More Recipes from the Recipes for Summer Days Cookbook:
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Cabbage Toss
Carrot And Brussels Sprouts Salad
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Chicken Salad In A Mold
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Curried Salmon Salad
FordHook Lima Bean And Mushroom Salad
Fruit And Cheese Mold
Fruit And Greens Salad
Garnished Rice Salad
Gazpacho Salad
Island Chicken Luncheon Salad
Italian Salad Mold
Marinated Bean Salad
Marinated Vegetable Salad Bowl
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Mexican Main Dish Salad
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Potato Salad Dinner
Salad Greens With Buttermilk Dressing
Salade Nicoise
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