Asian Spinach Salad

Ingredients:
16 oz bowtie pasta, cooked al dente
1 (10 oz) bag fresh spinach
1 (6 oz) bag craisins
3 (11 oz) cans mandarin oranges, drained
2 (8 oz) cans water chestnuts, drained
1/2 c. cilantro, chopped
1 bunch green onions, chopped
1/4 c. toasted sesame seeds
6 oz honey roasted peanuts
2 c. cooked chicken, cut into small pieces (i only use this if the salad is going to be the main course)

dressing:
1 c. vegetable oil
2/3 c. bottled Teriyaki sauce (better to use a high quality sauce like Yoshida's)
2/3 c. white wine vinegar
6 Tbsp sugar
1/2 tsp salt
1/2 tsp pepper

Blend dressing ingredients together in blender.  Mix dressing and cooked pasta in a large freezer bag or bowl and marinate for two hours.  Combine rest of salad ingredients in large salad bowl, add pasta and dressing, toss.

Cashew Chicken Salad

A friend made this for me and I loved it!  The recipe calls for egg noodles, but I like bowtie pasta better.  Since it has chicken you could eat it for dinner with breadsticks.  We ate it tonight and Jack LOVED it. Enjoy!


Ingredients:
4 chicken breast cooked and cubed
1 12 oz pkg egg noodles
1 pkg spinach large bag
¼ cup green onions
1 cup cashews
½ cup sunflower seeds

Dressing:
1 cup vegetable oil
½ cup soy sauce
4 TBLS Sugar
½ cup vinegar

Mix all ingredients EXCEPT spinach and onion in a bowl.  Toss with dressing and let it sit in fridge for at least one hour.  Add green onions and spinach just before serving.

Ham Fried Rice

Prep Time: 15 min
Cook Time: 20 min
Serving Size:  4-6

Ingredients

• 2 Tbsp vegetable oil
• 1.5 cups chopped cooked ham (you can use left over ham or cubed ham found at grocery store)
• 1 red bell pepper, chopped
• 1/2 cup sliced fresh mushrooms
• 3 green onions, chopped
• 1 celery rib, chopped
• 1 large garlic clove, minced
• 1/2 tsp dried crushed red pepper
• 3.5 cups cooked rice
• 2 large eggs, lightly beaten
• 2 cups Edamame prepared (optional)
• 1/4 cup soy sauce
• 1/4 cup teriyaki sauce

Preparation
Cook rice.  While rice is cooking, chop red bell pepper, mushrooms, onions, and celery.  Begin the following steps when the rice is ready.

Stir-fry ham in large skillet or wok at medium-high heat with vegetable oil for 3 minutes or until ham is lightly browned.  Add bell pepper, musrooms, onions, celery, garlic clove, and dried crushed red pepper, and stir-fry 5 minutes.  Add rice, and stir-fry 3 minutes or until thoroughly heated.

Push rice mixture to sides of skillet, forming a well in center.  Pour eggs into well, and cook, stirring occasionally, until eggs are set.  Stir rice mixture into eggs.  Squeeze edamame beans into mixture. Stir in soy sauce and teriyaki sauce.  Spoon into serving bowls.

recipe originally found here