16 oz. bow tie pasta, cooked al dente
Dressing:1 cup vegetable oil
2/3 cup Yoshida’s gourmet sauce
2/3 cup white wine vinegar
6 Tbsp. sugar
1/2 tsp. salt
1/2 tsp. pepper
Salad consists of:
20 oz. bag of spinach
1 6 oz. bag Craisins
3 cans mandarin oranges, drained
2 cans sliced water chestnuts, drained
1/2 cup parsley chopped
1 bunch green onions, chopped
1/4 cup sesame seeds, toasted
6 oz. peanuts
2 cups chicken, cut into pieces.
Blend dressing in blender. Mix dressing and pasta and marinade for 2 hours (in a Ziploc bag). Combine rest and add pasta and dressing and toss.
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