Monday, May 11, 2009

Spinach, Chicken and Pasta Salad

Another one of my favorite recipes from the Favorites Cookbook. I'll be the first to admit when you start eating this salad, you think, "Well, it's OK. Kinda average." Then something kicks in. You can't stop eating it. At family functions we always ask my husband's aunt to make this salad. After every one's been through the buffet line, most of the women gather around this salad, picking pieces out with their fingers. You just can't resist it.

Spinach, Chicken and Pasta Salad

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

1 cup vegetable oil
2/3 cup bottled Teriyaki sauce
2/3 cup white wine vinegar
6 Tablespoons sugar
1/2 teaspoon salt
1/2 teaspoon pepper

1. Cook pasta
2. Blend dressing ingredients together in a blender or food processor.
3. Mix dressing and cooked pasta in medium bowl and marinate for at least two hours(I do it overnight)
4. Combine rest of salad ingredients in a large salad bowl.
5. Add pasta/dressing combination and toss.
6. Serve immediately.

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