16 oz. bowtie pasta, cooked al dente
Dressing:
1 cup vegetable oil
2/3 cup bottled Teriyaki Sauce
6 TBSP sugar
1/2 teaspoon salt
1/2 teaspoon pepper
1 (10oz) bag fresh spinach
1 (6 oz) bag craisins
3 (11 oz) cans mandarin oranges, drained
2 (8 oz) cans sliced water chestnuts, drained
1/2 cup parsley, chopped
1 bunch green onions, chopped
1/4 cup sesame seeds, toasted
6 ounces honey roasted peanuts
2 cups cooked chicken, cut into small pieces
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 ingredients in large salad bowl, add pasta and dressing and toss. (When combining the pasta and dressing with the other salad ingredients, it seemed like a lot of dressing, so don't add quite all of the dressing to begin with and then add more if needed).
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