Spinach Chicken & Pasta Salad with Teriyaki Vinaigrette (My Kitchen Cafe)
Dressing:
1 cup canola oil
1/3 - 2/3 cup bottled teriyaki sauce (I used 1/3 cup but you may want to add more depending on your taste)
1/3 cup rice vinegar
1/3 cup cider vinegar
6 tablespoons sugar
1/2 teaspoon salt
1/2 teaspoon pepper
Salad:
16 oz. bow tie pasta, cooked al dente, drained and cooled
1 bag fresh spinach (9 - 10 oz)
6 oz. craisins
2 (11 oz.) cans mandarin oranges, drained
1 (8 oz.) can water chestnuts, drained and slivered
1/2 cup chopped fresh parsley
4 green onions, thinly sliced (white and green parts)
1/4 cup sesame seeds, toasted
6 oz. honey roasted peanuts
2 cups cooked chicken, tossed with 2-3 tablespoons teriyaki sauce
In a blender, combine all the dressing ingredients and blend until well combined and smooth. Mix about 1 cup of the dressing with the cooked pasta in a large bowl and marinate for at least one hour (Judy has left this step out many times with still great results). Combine the remaining salad ingredients in a large bowl. Just before serving, add pasta and toss. Add dressing to taste and toss. Serve immediately.
Recipe Source: from My Kitchen Cafe
Monday, January 25, 2010
Cran-Orange Salad
Cran-Orange Almond Salad (Real Mom Kitchen)
• 1 large head red leaf lettuce, washed, dried, and broken into pieces (I like a lettuce combo so I used red leaf and butter – a red leaf and spring mixture would also be yummy)
• 1/2 medium onion, sliced sliced and separated into rings (I recommend slicing them very thin, a mandolin would be good if you have one. I wish mine were thinner. I then cut the rings in half)
• 2 – 3 oranges, peeled and sliced then cut into chunks (You can us 2 cans of mandarin oranges, drained – but the fresh orange is fabulous and the more the better for me)
• 1/2 jicama, peeled and cut into julienne strips
• 1/2 cup or so of dried cranberries
Serve tossed with orange dressing and sugared almonds. (recipes below)
Orange Dressing
• 1 teaspoon grated orange peel
• 1/3 cup fresh orange juice
• 2 Tablespoons red wine vinegar
• 1/2 cup canola oil (or vegetable oil)
• 2 Tablespoons sugar
• 1 Tablespoon Good Seasons dry Italian dressing mix
Combine ingredients in blender or shaker jar.
Sugared Almonds
• 4 ounces slivered almonds
• 3 Tablespoons sugar
Place almonds in a small skillet and sprinkle with sugar. Cook over medium heat stirring until almonds are coated and starting to brown (a nice tan color) and sugar has dissolved. (Be careful not to burn) Allow almonds to cool.
• 1 large head red leaf lettuce, washed, dried, and broken into pieces (I like a lettuce combo so I used red leaf and butter – a red leaf and spring mixture would also be yummy)
• 1/2 medium onion, sliced sliced and separated into rings (I recommend slicing them very thin, a mandolin would be good if you have one. I wish mine were thinner. I then cut the rings in half)
• 2 – 3 oranges, peeled and sliced then cut into chunks (You can us 2 cans of mandarin oranges, drained – but the fresh orange is fabulous and the more the better for me)
• 1/2 jicama, peeled and cut into julienne strips
• 1/2 cup or so of dried cranberries
Serve tossed with orange dressing and sugared almonds. (recipes below)
Orange Dressing
• 1 teaspoon grated orange peel
• 1/3 cup fresh orange juice
• 2 Tablespoons red wine vinegar
• 1/2 cup canola oil (or vegetable oil)
• 2 Tablespoons sugar
• 1 Tablespoon Good Seasons dry Italian dressing mix
Combine ingredients in blender or shaker jar.
Sugared Almonds
• 4 ounces slivered almonds
• 3 Tablespoons sugar
Place almonds in a small skillet and sprinkle with sugar. Cook over medium heat stirring until almonds are coated and starting to brown (a nice tan color) and sugar has dissolved. (Be careful not to burn) Allow almonds to cool.
Asian Wonton Salad
Sweet Sesame Dressing (Our Best Bites)
2/3 C rice vinegar
1 C canola oil
2 Tbs sesame oil
4 cloves garlic, pressed or very finely minced
2 Tbs soy sauce
1/2 C sugar
4 Tbs sesame seeds
Place all ingredients into a quart jar (or something equivalent) and shake vigorously. If desired, make ahead of time and store in the fridge.
Asian Wonton Salad
2 heads romaine lettuce
3 chicken breasts, cooked and cubed or shredded
cherry tomatoes
1 red onion, sliced thinly
1 cucumber, sliced
1 package wontons
vegetable oil for frying
optional: cashews (Mel noted in the comments that cashews are a yummy addition, I'll have to try it!)
Sweet Sesame Dressing
Heat about 1 inch of oil in a pot on the stove top. Use pizza cutter or sharp knife to cut wontons into thirds (3 strips). You may not need the entire package, depending on how much salad you're making. I usually use about half of the wonton wrappers. You'll want the oil at about 375 degrees. Test by dipping a wonton in and seeing if it bubbles up quickly. Fry wontons a few at a time and set on paper towels to dry. These can be made ahead of time and kept in an air tight container.
Tear clean lettuce into chunks and place in a large salad bowl. Top with cherry tomatoes, sliced cucumber, and red onion. Add shredded chicken and top with Sweet Sesame Dressing. Toss salad together. Once everything is well coated, add wonton strips and gently toss to combine.
2/3 C rice vinegar
1 C canola oil
2 Tbs sesame oil
4 cloves garlic, pressed or very finely minced
2 Tbs soy sauce
1/2 C sugar
4 Tbs sesame seeds
Place all ingredients into a quart jar (or something equivalent) and shake vigorously. If desired, make ahead of time and store in the fridge.
Asian Wonton Salad
2 heads romaine lettuce
3 chicken breasts, cooked and cubed or shredded
cherry tomatoes
1 red onion, sliced thinly
1 cucumber, sliced
1 package wontons
vegetable oil for frying
optional: cashews (Mel noted in the comments that cashews are a yummy addition, I'll have to try it!)
Sweet Sesame Dressing
Heat about 1 inch of oil in a pot on the stove top. Use pizza cutter or sharp knife to cut wontons into thirds (3 strips). You may not need the entire package, depending on how much salad you're making. I usually use about half of the wonton wrappers. You'll want the oil at about 375 degrees. Test by dipping a wonton in and seeing if it bubbles up quickly. Fry wontons a few at a time and set on paper towels to dry. These can be made ahead of time and kept in an air tight container.
Tear clean lettuce into chunks and place in a large salad bowl. Top with cherry tomatoes, sliced cucumber, and red onion. Add shredded chicken and top with Sweet Sesame Dressing. Toss salad together. Once everything is well coated, add wonton strips and gently toss to combine.
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