July 9, 2010

Asian Spinach Salad

I'm usually not impressed with pasta salads, but this one is a winner. It's super crunchy and fresh, and fairly healthy too. I even reduced the sugar in the dressing from the original recipe, and I don't miss it. My husband despises pasta salad and doesn't care for chicken, but he requests this salad.

This makes enough for two meals for us, so I serve the dressing on the side to keep the rest of the salad fresh.

Asian Spinach Salad
adapted from thisweekfordinner.com

1 small bag of spinach
8 oz. bowtie pasta (cook according to package, strain, cool)
2-4 Tbsp. sesame seeds, toasted
1/2 cup sunflower seeds, toasted
1 can sliced water chestnuts
2 chicken breasts – (season with olive oil, soy sauce, ginger, garlic, salt and pepper and grill or saute in pan. Remove from pan, cool. Cut into bite-size pieces.)
1 cup bean sprouts
1/2 green pepper, diced
3 green onions, sliced

1/2 cup Canola oil
1/4 cup sugar
1 tsp salt
1 tsp sesame oil
3 Tbsp soy sauce
2 Tbsp seasoned rice vinegar (unseasoned works too)
1 tsp grated fresh garlic

Combine dressing ingredients. Assemble salad and toss with dressing just before serving. Serve cold.

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