16 oz bowtie pasta (farfalle)
The dressing:
1 c. oil
2/3 c. teriyaki sauce
6 Tbs. sugar
2/3 c. apple cider vinegar
1/2 tsp. salt
1/2 tsp. pepper
Mix all ingredients together to create the dressing. Cook the pasta the night before and add it to the dressing so that the pasta can soak it up.
10 oz. baby spinach
6 oz. crasins
2 cans, 11 oz. mandarin orange segments, drained
3 green onions, chopped
1/4 c. toasted sesame seeds
6 oz. honey roasted peanuts
2- 8 oz. cans water chestnuts, drained
teriyaki chicken cooked and cubed and cooled
(you can buy this frozen at some stores, or make your own...I make my own using the following recipe)
Teriyaki Chicken Marinade
3/4 c. brown sugar
2/3 c. soy sauce
1 clove garlic, minced
1/4 tsp. ginger
2 Tbs. lemon juice
Marinade chicken for at least 1 hour. Bake one hour at 325 degrees in sauce turning three times until for tender.
Assemble in a large, large bowl and enjoy!
from Michelle Wright
No comments:
Post a Comment