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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 16 |
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A very attractive and colorful salad, originally presented on the local television news by Marge Tuckett, but changed up just a bit by me. This tasty salad requires two hours marinating time. Ingredients:
12 ounces bow tie pasta (farfelle) |
2 cups cubed cooked chicken |
1 bunch baby spinach |
6 ounces honey roasted peanuts |
1 bunch scallion, thinly sliced |
3 (11 ounce) cans mandarin oranges, drained |
6 ounces craisins |
1/4 cup sesame seeds, lightly toasted |
1 cup grated parmesan cheese |
1 cup green grape, cut in half |
2/3 cup rice vinegar |
1/4 cup sugar |
2/3 cup teriyaki sauce |
1 cup canola oil |
Directions:
1. Cook pasta according to package directions; drain.
2. Combine dressing ingredients; blend or shake well to emulsify, then stir half of the prepared dressing into the cooked bow tie pasta; marinate in the refrigerator for at least two hours.
3. When ready to serve, add remaining ingredients and as much of the second half of the salad dressing (we used 2/3s of the remaining dressing) as you like; salt and pepper to taste. Toss and enjoy!
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