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Spinach Salad Recipe

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This recipe for Spinach Salad is from Class of 2015, 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. Bowtie pasta, cooked and cooled
1-2 bags fresh baby spinach
2 sm. cans mandarin oranges (or pears, strawberries, apples, or fruit of choice)
1 cup craisins
1 red pepper, chopped
1 avocado, chopped
1 can water chestnuts
1 bunch green onions, chopped
1 cup honey roasted peanuts or cashews
1/2 cup fresh parsley (optional)
1/4 cup sesame seeds, toasted (optional)
2 cups chicken, grilled and sliced (optional)

Dressing
1 cup vegetable oil
1/2 tsp. black pepper
2/3 cup teriyaki sauce
2/3 cup white wine vinegar
1/2 tsp. salt
5 tbsp. sugar (I use less, Splenda)
Directions:
Directions:
Cook bowtie pasta according to directions, drain and cool while whisking the dressing together in a large bowl. Marinate cooked bowtie pasta in the dressing for one hour or longer in the fridge (longer works better :). Combine salad ingredients in a large bowl and pour the teriyaki sauce and pasta over the salad, toss together, sprinkle with nuts, sesame seeds and serve. It it's just a few of you, make individual salad servings; keeping the salad and bowtie sauce separate for the rest of the week. -- No one likes a soggy salad!

 

 

 

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