Thursday, April 29, 2010

Spinach, Chicken, and Pasta Salad by Alixa Winn

16 oz. bow tie pasta, cooked (not too done)

1 C oil
2/3 c bottled teriyaki sauce
2/3 c white wine vinegar
6 T sugar
1/2 t salt
1/2 t pepper
Blend together in a blender or food processor.

1 1/2 (10 oz) bags fresh spinach
1 (6 oz) bag craisins
3 (11 oz) can mandarin oranges, drained
2 (8 oz) cans sliced water chestnuts, drained
1/2 c parsley, chopped
1 bunch green onions, chopped
1/4 c sesame seeds, toasted
6 oz honey roasted peanuts
2 c cooked chicken, cut into small pieces

Mix dressing and cooked pasta and chicken in a medium bowl and marinate for 2 hours. Combine rest of salad ingredients in a large salad bowl, add dressing mixture.

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