Rocky Mountain Salad

Submitted by Alise Ringger

This recipe comes from an old friend of mine who was a semi-finalist to get on the “Martha Stewart Apprentice” show. She is an amazing cook, decorator, etc. This is one of those salads that’s great for big gatherings because it makes a TON. If you’re making it for just your family, half it.

Dressing:

1 c. canola or vegetable oil

2/3 c. teriyaki sauce

2/3 c. white wine vinegar

6 Tbsp. sugar

½ tsp. salt

½ tsp. ground pepper

Salad:

2 (10 oz.) bags fresh spinach

1 (6 oz.) bag craisins

2 (8 oz.) cans water chestnuts, drained

½ c. parsley, chopped

¼ c. toasted sesame seeds

6 oz. honey roasted peanuts

2 c. cooked chicken, cubed (best if marinated in olive oil, yogurt, salt, and pepper, then grilled)

1 (16 oz.) box bow tie pasta

3 (11 oz.) cans mandarin oranges, drained (add last)

Whisk dressing together. Set aside. Cook pasta according to package directions. Marinate in dressing; cover and chill. Combine all salad ingredients, except mandarin oranges, and gently toss. Add pasta mixture; when sufficiently chilled, then add mandarin oranges and gently toss. Serve cold!