'Peanut Allergy Princess' is the story of one mom, one Princess with food allergies (to peanuts and brazil nuts) and our journey through the stress of life with food allergies. Here you will find many recipes, tips on living (and enjoying life) with food allergies, thoughts from a mother of 3 kids (The Brothers and The Princess) and insights into our life. Welcome!

Tuesday, February 5, 2013

Teriyaki Bowtie Salad

Since yesterday's post was really supposed to be last weeks post, I decided to reward you and post again today. Yeah!

Everyone needs a delicious go-to salad for family gatherings. Something to spice up a regular green salad or spinach salad. This is one we love. It is great as a side dish or even a main dish (on those warm summer nights which I must be dreaming of since I am posting this when the temperature is barely above freezing). Chicken can be added, but we like it vegetarian.

I use my homemade teriyaki sauce in this recipe. You can make the sauce in advance and keep it in the fridge.


10 oz. egg-free whole grain bow-tie pasta, boiled until just tender (I buy mine at Costco)

1 cup water chestnuts, drained (I like mine sliced in half)

1/4 cup parsley, finely chopped

1/2 bunch green onions, chopped

1/2 cup dried cranberries or cherries

1/4 cup raw sunflower seeds

1/2 cup honey roasted cashews

Grilled chicken breasts, cut into strips (optional)

2 cans mandarin oranges, drained and well-rinsed (optional, we choose not to use these)

5 - 10 oz spinach (or we like using romaine lettuce)

1/2 cup olive oil*

1/4 tsp salt

2 Tbsp raw sugar

1/3 cup white wine vinegar

1/2 cup teriyaki sauce (I like to add a bit more)

1/2 tsp pepper

Whisk all dressing ingredients together.

Combine all ingredients except oranges and spinach (or romaine). Place in a large ziploc bag with dressing and squish the bag until everything is covered in sauce. Place in refrigerator overnight (I have been known to put the recipe together in the morning and eat it that same night - you just need time to let the flavors blend).

Immediately before serving, pour the salad into a bowl and add the oranges. Serve over a bed of spinach or romaine lettuce.


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