This recipe came from My Kitchen Cafe! It was very filling and everyone loved it!
Dressing:
1 cup canola oil
1/2 cup bottled teriyaki sauce
1/3 cup rice vinegar
1/3 cup cider vinegar
6 tablespoons sugar
1/2 teaspoon salt
1/2 teaspoon pepper
Salad:
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
4 green onions, thinly sliced (white and green parts)
1/4 cup sesame seeds, toasted
6 oz. honey roasted peanuts
2 cups cooked chicken, tossed with 2-3 tablespoons teriyaki sauce
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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