I am very excited about this spinach salad recipe. I found it at one of my favorite blogs “The Dear Diary Stories.” Marta is the author, and she said she eats a version of it almost every week. If you want to see beautiful photos of this recipe, click on over to her site.
So let’s start with the dressing-oh yum. I think the key ingredient is Soy Vay Veri Veri Teri Yaki Marinade. Why did I not know about this product? I found it at Walmart, and was happy to see that it did not have high fructose corn syrup in it. My girls loved it, to my relief, because they are very picky about their salad dressings!
I made this recipe last night for the first time. We had about an hour before we had to leave for my daughters soccer game, so I needed something for dinner that was fast and healthy. I threw some chicken on the grill (seasoned with grill seasoning), put some noodles on to boil, and chopped a red pepper. The dressing went together in a snap-I used a mason jar of course:).
This dish is well rounded, it contains a protein, carb, vegetables and fruit- all in the one dish. It took maybe 20 minutes to make–I love feeding my family easy, healthy “fast” food:)
Veri Teriyaki Bowtie Spinach Salad
(I only used what we had on hand. It was so good, can’t imagine how good it would be with everything in it!)
16 oz. bowtie pasta, cooked and rinsed with cold water to cool
1 bag of baby spinach
1-2 cans of mandarine oranges
1 cup craisins
1 red pepper, chopped
1 bunch green onions (didn’t use)
1 cup peanuts or cashews (didn’t use)
1/2 cup fresh parsley (optional-didn’t use)
1 cup oil ( I used canola, wondering if olive oil would taste mild enough for this)
2/3 cup white wine vinegar (didn’t have any, used rice vinegar-was great!)
1/2 tsp salt
1/2 tsp pepper
2/3 cup Soy Vay Teriyaki sauce (or any brand-I recommend Soy Vay!)
5 Tbs sugar (I used rapadura)
Cook pasta according to directions. Drain and rinse with cold water, let set while whisking the dressing together. (I put it all in a jar and gave it a good shake) Pour dressing over pasta and let refrigerate for an hour ( I skipped this, didn’t have time). Combine salad ingredients in a bowl, add pasta/dressing and combine.
***I put all the ingredients in separate small bowls and let my family build their own salads. It worked well, no soggy leftever salad.
****The next day, I tossed all the leftovers, (minus the spinach and mandarine oranges) together in a bowl, added cut up clementines, and it made the most amazing, fresh tasting pasta salad!! Mmmm.
This post is linked to:
Strut Your Stuff Thursday @ Somewhat Simple
Foodie Friday@ Designs By Gollum
Just Something I Whipped Up @ The Girl Creative
Do It Yourself Day @ A Soft Place To Land
Tutorial Tuesday @ Hope Studios
3 Or More @ The Gypsy Corner
Tuesdays At The Table @ All The Small Stuff
Tasty Tuesdays @ Balancing Beauty And Bedlam
Saturday Night Specials @ Funky Junk Interiors