Saturday, April 4, 2009

Farfalle e di Pollo

Spinach, Chicken, and Pasta Salad
{Ivory Family Favorites Cookbook}
Serves 8+

I am a big big fan of this recipe- it has been good to me. Besides that, it's really the quintessential Mormon salad: think baby shower, wedding shower, Relief Society gatherings, book club, missionary farewells, big family fiestas.....and so forth. It's a cinch to double, but the original recipe makes quite a bit too. We ate it this last week for din-din and I think, according to my man, we should throw it on our menu again for next week. (Hint: this salad really doesn't do well as a leftover- best eaten within 24-36 hours of making it).

16 ounces bowtie pasta, cooked al dente
(al dente means it still has a little 'bite' to it- don't let the pasta cook until it's soggy. ack)

1 cup veg. oil
2/3 cup bottled Teriyaki sauce
2/3 cup white wine vinegar
6 Tbsp sugar
1/2 tsp salt
1/2 tsp pepper

1 10-ounce bag fresh spinach
1 6-ounce bag Craisins
3 11-ounce cans mandarin oranges, well drained
2 8-ounce cans water chestnuts, drained and sliced
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 and mix dressing and cooked pasta in a large bowl. Marinate for two hours. Combine the rest of ingredients in a large salad bowl, add pasta mixture, toss, and serve asap.

1 comment:

Anonymous said...

So true that it's good as a left over as well.
Would it be tacky to invite you over for dinner and ask you to bring the food?
just asking.
please note. I am not above tacky.
-Kay Montgomery