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Spinach, Chicken & Pasta Salad with Teriyaki Vinaigrette Recipe

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This recipe for Spinach, Chicken & Pasta Salad with Teriyaki Vinaigrette is from Cornish Ward Cookbook 2010, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
16 oz. bow tie pasta, cooked al dente, drained and cooled
1 bag fresh spinach (9 - 10 oz)
6 oz. craisins
2 (11 oz.) cans mandarin oranges, drained
1 (8 oz.) can water chestnuts, drained and slivered
1/2 c. chopped fresh parsley (optional)
4 green onions, thinly sliced (white and green parts)
1/4 c. sesame seeds, toasted
6 oz. honey roasted peanuts
2 c. cooked chicken, tossed with 2-3 tablespoons teriyaki sauce

Dressing-
1 c. canola oil
1/3 c. bottled teriyaki sauce
1/3 c. rice vinegar
1/3 c. cider vinegar
6 T. sugar
1/2 tsp. salt
1/2 tsp. pepper
Directions:
Directions:
In a blender, combine all the dressing ingredients and blend until well combined and smooth. Mix about 1 cup of the dressing with the cooked pasta in a large bowl and marinate for at least one hour. Combine the remaining salad ingredients in a large bowl.
Just before serving, add pasta and toss. Add dressing to taste and toss. Serve immediately.

 

 

 

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