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Sesame Asian Salad

Springtime is here,  and I am hungry for greens.  This delicious salad really hits the spot!  Emily made it up for dinner tonight, and it was so delicious!

Sesame Asian Salad

1 package (16 oz.) bow-tie pasta
1 cup olive oil
2/3 cup teriyaki sauce
2/3 cup rice vinegar
2 drops liquid stevia  (or 1/3 cup sugar)
1/2 teaspoon pepper
3 cans (11 oz. each) mandarin oranges, drained
2 cans (8 oz. sliced water chestnuts, drained
2-3 cups cooked chicken, cubed
1 1/3 cup peanuts or cashews
1 bunch spinach, washed and torn into pieces
6 green onions, sliced
1/2 cup fresh minced parsley
1/4 cup sesame seeds, roasted

Cook pasta according to package directions. Drain and place in salad bowl. Combine oil, vinegar, teriyaki sauce, stevia and pepper.  Pour over pasta and toss to coat.  Cover and refrigerate for 2 hours.  Toast sesame seeds by putting them in a dry frying pan over medium heat.  Shake the pan occasionally to toss.  Heat until the sesame seeds roast and turn brown.  Just before serving, add remaining ingredients to salad bowl and toss well.  Serves 8 generously as a main dish salad.


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