Spinach, Chicken, Noodle Salad

• 6 oz egg noodles
• ½ cup canola oil
• ¼ cup freshly squeezed lemon juice
• 1 ½ tsp garlic salt
• 2 tsp sugar
• 1 tsp dry mustard
• 1 tsp chopped fresh rosemary
• ½ tsp black pepper
• 3 cups cold shredded chicken
• ½ cup chopped fresh parsley
• ½ cup chopped Vidalia onion
• 8 cups fresh spinach leaves

Cook noodles according to package directions, drain, rinse well in cold water, and drain again. Combine oil, lemon juice, and seasonings. Toss together with chicken, fresh parsley, onion, spinach, and noodles. Cover and refrigerate. Best made one day before serving.