On Sunday, my Mom made this yumminess that she had me try…
My little Miss Jenika (aka Pretty Princess) was in love with it!
She didn’t want to even share!
K,so there is a story behind this salad, that I HAVE to tell you all about.
My Mom and Dad went to a baby blessing a month or so ago, and there was a spinach pasta salad that my Mom fell in love with.
When she found out who made it, she asked for the recipe, she was told by the girl that it was a family recipe she couldn’t share.
I understand some people don’t like to share recipes
(you know someone could take it and call it their own,
put it in a recipe book that makes millions of dollars and then they’re out of luck!)
….. WINK….
put it in a recipe book that makes millions of dollars and then they’re out of luck!)
….. WINK….
OKAY… in all seriousness
I personally am beyond flattered when someone wants my recipe..
My cute Mom went on a “google” hunt and found two recipes that she combined,
and this is what she came up with!
and this is what she came up with!
The recipe that she couldn’t have from the baby blessing…HA!
Oh my yumminess! You guys…this is so GOOD!
Oriental Chicken and Spinach Bow tie Pasta
½ pkg. Pasta
¼ C. Sesame seeds
1 handful Cashews
2 T. Salted Sunflower Seeds
1 pkg. Spinach
3 Chicken Breasts
1 Bunch Green Onions
Dressing:
1/3 C. Canola Oil
1/3 C. Soy Sauce
1/3 C. Rice Vinegar
6 T. Sugar
¼ tsp. Pepper
Boil chicken breasts, cut into bite size pieces. Toast cashews, sunflower seeds, sesame seeds in a pan. Mix Dressing, Add ½ of the mixture to the cooked chicken and toasted nuts. Add the pasta, the bag of spinach and rest of the dressing. Refrigerate for 3 hours.
NOTE:
My Mom made this in two days. She cooked the entire package of pasta, and saved the rest for another dish. On the first day she cooked the chicken and toasted the nuts. Then she added ½ the dressing and let it sit overnight, then added the pasta, spinach and rest of the dressing the following day, she refrigerated it for 3 hours.
I made this for dinner tonight…we ate it while everything was still a little warm…
Oh. My. Gosh. YUM!
So, you can have it warm or cold and it’s still super delish!
Oh, and I didn’t have cashews on hand so I used slivered almonds instead…
Printable recipe:
Just wondering….
What is your take on sharing recipes?
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This looks amazing! Found you via Mandy's Recipe Box and now following! 🙂 Thanks for sharing!
Kali
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