| CRANBERRY ALMOND CHICKEN PASTA |
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- 1-3 lb. container MRS. GERRY’S CRANBERRY ALMOND PASTA
- 1-3 oz. pouch MRS. GERRY’S ROASTED SLIVERED ALMONDS
- 1-3 oz. pouch MRS. GERRY’S DRIED CRANBERRIES
- 3 cups (12 oz.) diced cooked chicken
- Gently combine all ingredients. Chill to 33º to 39ºF before serving. Makes about 4 lbs. of salad.
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| FRUITY CRANBERRY ALMOND PASTA |
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- 1-3 lb.container MRS. GERRY’S CRANBERRY ALMOND PASTA
- 1-3 oz. pouch MRS. GERRY’S ROASTED SLIVERED ALMONDS
- 1-3 oz. pouch MRS. GERRY’S DRIED CRANBERRIES
- 1-8 oz. can pineapple tidbits, drained
- 1-11 oz. can mandarin oranges, drained
- 1 cup seedless red or green grapes, cut in half
- Gently combine all ingredients. Chill to 33º to 39ºF before serving. Makes about 4½ lbs. of salad.
2.2.1
| TURKEY & JARLSBERG CRANBERRY ALMOND PASTA |
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- 1-3 lb. container MRS. GERRY’S CRANBERRY ALMOND PASTA
- 1-3 oz. pouch MRS. GERRY’S ROASTED SLIVERED ALMONDS
- 1-3 oz. pouch MRS. GERRY’S DRIED CRANBERRIES
- 2 cups (8 oz.) diced smoked turkey breast
- 1 cup (4 oz.) diced Jarlsberg cheese
- Gently combine all ingredients. Chill to 33º to 39ºF before serving. Makes about 4 lbs. of salad.
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