Wednesday, July 15, 2009


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.


16 ounces bowtie pasta, cooked al dente

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:

Sarah said...

Maybe you can still call it recipe of the week and start posting a little more often!

The salad sounds delicious.