This is from my friend Rebecca Mauss. I envision this would be a real winner at all sorts of showers, potlucks, etc. The recipe makes a lot and could be altered to your taste. It's delicious!Dressing:
1 C vegetable oil
2/3 C Teriyaki sauce
2/3 C red wine vinegar
6 TB sugar
1/2 tsp salt
1/2 tsp pepper
Blend dressing ingredients together right before pouring over pasta (otherwise it will just separate and you'll have to blend again anyway).
Salad:
16 oz farfalle (bowtie) pasta, cooked al dente
1-1/2 (10 oz) bags fresh spinach
3/4 C craisins (6 oz)
3 (11 oz) cans mandarin oranges, drained
2 (8 oz) cans sliced water chestnuts, drained
1/2 C parsley, chopped
1 bunch green onions, chopped
1/3 C toasted sunflower seeds
3/4 C honey roasted peanuts (6 oz)
2 C cooked chicken, cut into small pieces
Mix dressing and cooked pasta in a medium bowl; marinate for at least 2 hours. Combine rest of ingredients in a large salad bowl, add pasta/dressing, toss to combine.
Notes: I didn't have all the spinach called for, and it was fine. The dressing was a little oily, and I don't know if the allotted amount of spinach would have helped that or not. I'm sure you could easily adjust to just 3/4 C oil.
2 comments:
I've made this before...so super duper good! And it's a meal in itself.
Just made this one for dinner and it was a hit. Everyone loved it including Ava. She especially loved picking out the peanuts. Thanks for the great idea.
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