Ingredients
1 cup vegetable oil
2/3 cup bottled teriyaki sauce
2/3 cup white wine vinegar
3 tbsp. brown sugar
3 tbsp. white sugar
1/2 tsp. salt
1/2 tsp. pepper
Salad:
16 oz. bowtie pasta, cooked al dente
2 large chicken breasts - marinated, cooked & cubed
10 oz. Slivered almonds - sugared
1 (10 oz. bag) fresh spinach
1 (6 oz. bag) Craisins
3 (11 oz.) cans mandarin oranges - drained
2 (8 oz.) cans sliced water chestnuts - drained
1/2 cup parsley - chopped
1/4 cup toasted sesame seeds
Preparation
Blend dressing ingredients together in blender. Mix dressing and cooked pasta in medium bowl and marinate overnight. Grill chicken until no longer pink, then cube.
To sugar almonds, pour 1/4 cup sugar into a small pan and cook, stirring constantly with wooden spoon until the sugar begins to melt. Add almonds and continue stirring until mixture is lightly toasted. Remove from pan and place on wax paper to cool.
Combine rest of salad ingredients in large salad bowl, add pasta and dressing and toss. Serve fresh.
