Wednesday, January 13, 2010

spinach salad with pasta and chicken

16 ounces bowtie pasta, cooked al dente

1 cup vegetable oil
2/3 cup Teriyaki sauce (we prefer substituting it for soy sauce)
2/3 cup white wine vinegar
6 tablespoons sugar
1/2 teaspoon salt 1/2 teaspoon pepper

1 (10-ounce) bag fresh spinach
1 (6-ounce bag) craisins
3 (11-ounce) cans mandarin oranges, drained
1/2 cup parsley, chopped
1 bunch green onions, chopped
1/4 cup sesame seeds, toasted
6 ounces slivered almonds, cashews or peanuts
2 cups cooked chicken, cut into small pieces

Blend dressing ingredients together in a blender or food processor.
Combine rest of salad ingredients, pasta and dressing in a large bowl and toss.

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