Spinach, Chicken and Pasta Salad
16 oz. bowtie pasta, cooked al dente
Dressing:
1 cup vegetable oil
2/3 cup bottled teriyaki sauce (I use Soy Vay Veri Teriyaki)
2/3 cup white wine vinegar
6 tablespoons sugar
1/2 tsp. salt
1/2 tsp. pepper
1-10 oz. bag fresh spinach
6 oz. 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
6 oz. honey roasted peanuts
2 cups cooked chicken, cut into small pieces or shredded
Blend dressing ingredients together in blender or food processor. Mix dressing and cooked pasta in medium bowl and marinate for 2 hours. Combine rest of salad ingredients in large salad bowl. Add pasta and dressing and toss.
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