Sunday, November 25, 2007

SPINACH, CHICKEN & PASTA SALAD—Shannon Tuckett--a friend of Lynne's

This is really good. I want some now.

16 ounces bowtie pasta, cooked al dente

1 cup vegetable oil
2/3 cup bottled Teriyaki sauce
2/3 cup white wine vinegar
6 Tbs. sugar
½ tsp. salt
½ tsp. pepper

1 (10 oz.) bag spinach
1 (6 oz.) bag craisins
3 (11 oz.) cans mandarin oranges, drained
2 (8 oz.) cans sliced water chestnuts, drained
½ cup parsley, chopped
1 bunch green onions, chopped
¼ cup sesame seeds, toasted
6 oz. honey roasted peanuts
2 cups cooked chicken, cut into small pieces*

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

(This makes a large salad, great for large family get togethers. The Tuckett’s half this recipe for normal meals.)*Shannon didn’t add the chicken and it was a great salad.

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