Friday, July 10, 2015

Mandarin Pasta Spinach Salad with Teriyaki Dressing

Here is another yummy summer salad!  Serve as is or with grilled chicken.  My middle daughter loves a salad like this with fried chicken bites.  If you are here in Omaha, stop by our local No-Frills Grocery Store and pick up some yummy fried chicken tenders, chop in bite-size pieces and toss in your salad.

We all ate dinner at different times last night.  I had a bowl of spinach, a bowl of cooked pasta and the rest of the ingredients ready to be tossed together as they walked in the door.  Yea Summer Salads!

Visit Creme De La Crumb for other great recipes!




Mandarin Pasta Spinach Salad with Teriyaki Dressing (adaped from Creme De La Crumb)

Dressing:

1/3 cup thick teriyaki glaze or sauce 
1/3 cup rice wine vinegar (may sub apple cider vinegar)
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp salt
1/4 tsp black pepper
1 Tbsp sugar
1/2 cup oil (vegetable oil, canola oil or olive oil)

Mix together and chill.  

Salad:

8 oz cooked bowtie pasta
4 cups spinach leaves
1/2 cup craisins
1/2 cup cashews or pine nuts (I used cashews)
14 oz can mandarin oranges, drained
1/4 cup cilantro leaves, roughly chopped (I didn't use)

Cook pasta according to directions,  Drain.  I don't usually rinse pasta - I usually toss in a little olive oil to keep from sticking.  Set aside.  While pasta is cooking, prepare dressing, cover, shake and refrigerate.  In a large bowl, toss together all ingredients.  Just before serving, add dressing, toss and serve.  

*Feel free to add in your favorite meat - grilled chicken, steak, salmon, shrimp, fried chicken....