I decided I could no longer call it the recipe of the week since I have been very delinquent in my postings. I got this recipe from one of my colleagues and it is a winner!! I have made it a couple of times and I really like it. I don't put in the mandarin oranges or the water chestnuts though but I add sweet yellow, red and orange peppers. It's fun to experiment with recipes and adjust them according to your liking.
SPINACH, CHICKEN AND PASTA SALAD
16 ounces bowtie pasta, cooked al dente
DRESSING:
1 cup vegetable oil
2/3 cup bottled teriyaki sauce
2/3 cup white wine vinegar
5 tablespoons sugar
1/2 tsp. salt
1/2 tsp pepper
1 (10-ounce) bag fesh spinach
1 (6-ounce) bag craisins
3 (11-once) cans mandarin oranges, drained
2 (8-ounce) cans sliced water chestnuts, drained
1/2 cup fresh parsley, chopped
1 bunch reen onions, chopped
6 ounces honey roasted peanuts
2 cups cooked chicken, cut into small pieces
Blend dressing ingredients together in blender or food processor. ( I just use my mixer) Mix dressing and cooked pasta in medium bowl and marinate for at least 2 hours. Combine rest of salad ingredients in large salad bowl, add pasta and dressing and toss.
1 comment:
Maybe you can still call it recipe of the week and start posting a little more often!
The salad sounds delicious.
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