Ingredients
7
oz. (3 cups) uncooked bow tie pasta (farfalle)
2
cups diced cooked chicken breast
1/2
cup sliced celery
1
(3.53-oz.) pkg. sweetened dried cherries
1/4
cup slivered almonds, toasted
1/4
cup white wine vinegar
1/4
cup apple juice
3
tablespoons sugar
1/2
teaspoon dry mustard
1/2
teaspoon celery salt
1/4
cup oil
1/4
cup fat-free mayonnaise
2
teaspoons poppy seed
Preparation
Cook pasta to desired doneness as directed on package. Drain; rinse with cold water to cool. Drain well.
In large bowl, combine cooked pasta, chicken, celery and cherries; mix well.
In blender container, combine vinegar, apple juice, sugar, dry mustard and celery salt; blend until well mixed. With blender running, slowly add oil; blend until thick. Add mayonnaise and poppy seed; blend on low speed just until mixed.
Pour dressing over salad; toss gently to coat. Fold in almonds.
