Found on My Kitchen Cafe
**Plan ahead - the noodles need to marinate for about an hour**
Dressing:
- 1 cup canola oil
- 1/3 - 2/3 cup bottled teriyaki sauce (I used 1/3 cup but you may want to add more depending on your taste)
- 1/3 cup rice vinegar
- 1/3 cup cider vinegar
- 6 tablespoons sugar
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Salad:
- 16 oz. bow tie pasta, cooked al dente, drained and cooled
- 1 bag fresh spinach (9 - 10 oz)
- 6 oz. craisins
- 2 (11 oz.) cans mandarin oranges, drained
- 1 (8 oz.) can water chestnuts, drained and slivered
- 1/2 cup chopped fresh parsley (flat, Italian kind)
- 4 green onions, thinly sliced (white and green parts)
- 1/4 cup sesame seeds, toasted
- 6 oz. honey roasted peanuts
- 2 cups cooked chicken, tossed with 2-3 tablespoons teriyaki sauce (I marinated mine for a couple of hours. I also cooked my chicken in Sesame Oil for added flavor)
In a blender, combine all the dressing ingredients and blend until well combined and smooth. Mix about 1 cup of the dressing with the cooked pasta in a large bowl and marinate for at least one hour (I have forgotten this step but still had great results...however, I do recommend marinating it). Combine the remaining salad ingredients in a large bowl. Just before serving, add pasta and toss. Add dressing to taste and toss. Serve immediately.
Note to Self: I LOVE this salad. I had it for dinner and ate the leftovers for two days, several bowlfuls at a time. The kids aren't too keen on it but I LOVE LOVE LOVE it.You cold omit the chicken and make it Vegetarian.
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