This is one of my go to salads that I love to serve at book club and other lunch type activities. It’s hearty and can easily be a main dish recipe. I recently served it at a baby shower and everyone loved it.
This recipe comes from my all time favorite cook book called Favorites. It’s one of those books that every recipe is a winner. It was made by the Ivory Family in Utah and the proceeds for the book go to Make A Wish Foundation. The sad thing is it doesn’t look like it’s being sold any more. I’m planning to share more recipes from this great book.
Spinach, Chicken, and Pasta Salad
Instructions
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16 onces bowtie pasta, cooked al dente
Dressing:
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 (10-ounce) bag fresh spinach
1 (6-ounce) bag raisins
3 (11-ounce) cans mandarin oranges, drained
2 (8-ounce) can 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 medium bowl and marinate for two hours. Combine rest of salad ingredients in large salad bowl, add pasta and dressing and toss.
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