Saturday, April 14, 2012

Spinach, Chicken and Bowtie Pasta Salad


16 oz Bowtie pasta, cooked al dente


2/3 cup vegetable or canola oil

2/3 cup teriyaki sauce

2/3 cup cider vinegar

1/3 cup sugar

1/2 teaspoon salt

1/2 teaspoon pepper


1 1/2 bags fresh spinach (about 8 cups)

1- 6 oz bag craisins

3- 11 oz cans mandarin oranges, drained

2-8 oz cans sliced water chestnuts, drained and chopped

1/2 cup parsley, chopped

1 bunch green onions, chopped, green part only

1/4 cup sesame seeds

1 small can honey roasted peanuts or cashews (about 2 cups)

2-3 cups cooked chicken, cut into slices

Blend dressing ingredients together in blender or food processor. Mix dressing and cooked pasta in medium bowl and marinate for two hours. Combine rest of salad dressing (except nuts) in large salad bowl, add pasta and dressing and toss gently.

Add nuts just before serving.

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