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Spinach Salad Recipe

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This recipe for Spinach Salad, by , is from Class of 2015, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Teresa Detlefsen


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)

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)

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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