Friday, June 11, 2010

Asian Spinach Salad

Mmm...this was delicious. The flavors all together with the chicken and pasta made the perfect summer pasta salad. I was thinking this would be an easy something to bring to a potluck, but it also made the perfect main dish for dinner. Little B ate it pretty well and the Hubby and I gobbled it down. I found the recipe on This Week for Dinner, a new favorite cooking blog. Here's the link. Thanks for sharing Jane! I just made some minor modifications because of what I had, but nothing big. The recipe is below, with the things I did, or you can just follow the original. It's so good so you really should try this!


For salad, toss together:

1 small bag of spinach
8 oz. bowtie pasta (cook, strain, cool)
2-4 Tbsp. Sesame seeds
1/2 C. Sunflower seeds
1 can sliced water chestnuts
3 chicken breasts – season heavily with lemon pepper, grill and cut into bite size pieces (I get really big chicken breasts from my grocery store, so I just cut up one of those, about 3/4 lb) (I also cooked it on the stove with a little cooking spray and lemon pepper, worked great!)
1 C. bean sprouts (I accidentally bought alfalfa sprouts, but I think they worked great)
(As to Jane's suggestion, I added about 3 green onions fresh from my garden and I think that really added to the goodness!)

(There was a bit of dressing left over in the bottom of the bowl once we were done, so next time I might try halving it to see if that will work)

1/2 C. Canola oil
1/2 C. sugar
1 tsp salt
1 tsp sesame oil
3 Tbsp soy sauce
2 Tbsp Seasoned Rice vinegar (unseasoned works too)
1/2 tsp sesame SEED oil
1 tsp grated fresh garlic

Mix all dressing ingredients and pour over salad. Store in refrigerator. It was good room temperature and chilled as leftovers the next day.

1 comment:

  1. I also got this recipe from TWFD, and I make it all the time! It's fabulous!