{Spinach and Bow Tie Chicken Salad}

Dressing:

Blend in blender until smooth:

1 c veggie oil

2/3 c White wine vinegar

2/3 c teriyaki sauce

6 T Sugar

1/2 tsp salt

1/2 tsp pepper

Cook 12oz Bowtie Pasta. Rinse and drain.

Add to dressing and refrigerate 2 hours or over night. When ready to serve add:

4-5 Cooked, chopped chicken breast

1 bunch chopped green onion

3-6 oz cans mandarin oranges

6oz craisins

6oz honey roasted sliced almonds

spinach 28-32oz

Toss all and serve immediately (You can toss all except spinach a head of time, refrigerate and add spinach right before serving.) Enjoy!