I like to call this Teriyaki Pasta Salad since it gives a better description of what is in it. The friend and link I received it from calls it Tuxedo Salad. I rarely add the sesame seeds and green onions just because I don't usually have those on hand. And I like to use some of the teriyaki sauce to marinate the chicken and grill it.
Dressing:
1 cup oil
2/3 cup Teriyaki Sauce
6 Tbsp sugar
2/3 cup vinegar
1/2 tsp salt
1/2 tsp pepper
Salad:
16 oz. bow tie pasta
Add pasta to the salad dressing and marinade in the fridge for a few hours
Add:
10oz pkg fresh baby spinach
6 oz. craisins
3 (11oz.) cans mandarin oranges, drained
1 bunch chopped green onions
1/4 cup sesame seeds
6 oz honey roasted peanuts
1 bag grilled chicken strips or teriyaki chicken strips
This recipe makes a huge amount of salad, but if you half it you end up with half a can/bag of most of the ingredients. Also, make sure you've got a BIG bowl to mix it all together in. Enjoy!
Showing posts with label Salads. Show all posts
Showing posts with label Salads. Show all posts
Tuesday, November 1, 2011
Monday, February 18, 2008
Strawberry Romaine Salad
Strawberry Romaine Salad – Hillary Stern
1 large romaine lettuce
1 head Boston (also called Butter) lettuce
1 pt. fresh strawberries, sliced
1 cup Monterey Jack cheese
½ cup broken walnuts
Tear lettuce into bite sized pieces. Combine slices strawberries, cheese
and walnuts. Just before serving, toss with dressing.
Dressing:
1 cup vegetable oil
¾ cup sugar
½ cup red wine vinegar
2 tsp. garlic, minced
½ tsp. salt
½ tsp. paprika (for color)
½ tsp. pepper
*I usually use a raspberry vinegar in the dressing instead of red wine vinegar and add raspberries and cashews instead of the strawberries and walnuts. It's good both ways.
1 large romaine lettuce
1 head Boston (also called Butter) lettuce
1 pt. fresh strawberries, sliced
1 cup Monterey Jack cheese
½ cup broken walnuts
Tear lettuce into bite sized pieces. Combine slices strawberries, cheese
and walnuts. Just before serving, toss with dressing.
Dressing:
1 cup vegetable oil
¾ cup sugar
½ cup red wine vinegar
2 tsp. garlic, minced
½ tsp. salt
½ tsp. paprika (for color)
½ tsp. pepper
*I usually use a raspberry vinegar in the dressing instead of red wine vinegar and add raspberries and cashews instead of the strawberries and walnuts. It's good both ways.
Acini Salad
Acini Salad
1 package Acini pasta, cooked al dente
1 cup sugar
2 tablespoon flour
½ teaspoon salt
1 ¾ cup pineapple juice (usually have enough from the cans of pineapple chunks)
1 tablespoon lemon juice
2 cans mandarin oranges
2 cans pineapple chunks or tidbits
9 oz. Cool Whip
Cook acini and drain pasta. In a saucepan whisk together sugar, flour, and salt to avoid lumps. Add pineapple juice. Cook until thick then remove from heat and add lemon juice. Set aside to cool. Pour sauce over cooked acini and place in refrigerator overnight. Add fruit and cool whip.
1 package Acini pasta, cooked al dente
1 cup sugar
2 tablespoon flour
½ teaspoon salt
1 ¾ cup pineapple juice (usually have enough from the cans of pineapple chunks)
1 tablespoon lemon juice
2 cans mandarin oranges
2 cans pineapple chunks or tidbits
9 oz. Cool Whip
Cook acini and drain pasta. In a saucepan whisk together sugar, flour, and salt to avoid lumps. Add pineapple juice. Cook until thick then remove from heat and add lemon juice. Set aside to cool. Pour sauce over cooked acini and place in refrigerator overnight. Add fruit and cool whip.
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