Wednesday, June 25, 2008

Spinach, Chicken and Pasta Salad

1 cup vegetable oil
2/3 cup Teriyaki sauce
2/3 cup white wine vinegar
6 Tbsp sugar
1/2 tsp salt
1/2 tsp pepper

16 ounces bowtie pasta, cooked al dente
1 (10 ounce) bag fresh spinach
1 (6 ounce) bag craisins
3 (11 ounce) cans mandaring oranges, drained
2 (8 ounce) cans sliced water chestnuts, drained
1/2 cup parsley, chopped
1 bunch green onions, chopped
1/4 cup sesame seeds, toasted
6 ounces honey roasted peanuts
2 cups cooked chicken, cut into small pieces

Blend dressing ingredients together in blender or food processor. Mix dressing and cooked pasta in a medium bowl and marinate for two hours. Combine rest of salad ingredients in a large salad bowl, add pasta and dressing and toss.

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