Spinach and Chicken Pasta Salad

16 oz. bow tie pasta, cooked al dente

Dressing:
1 cup vegetable oil
2/3 cup Yoshida’s gourmet sauce (or any thick teriyaki sauce will do)
2/3 cup white wine vinegar
6 Tbsp. sugar
1/2 tsp. salt
1/2 tsp. pepper

Salad consists of:
20 oz. bag of spinach

1- 6 oz. bag craisins
3 cans mandarin oranges, drained
2 cans sliced water chestnuts, drained
1/2 cup parsley chopped
1 bunch green onions, chopped
1/4 cup sesame seeds, toasted
6 oz. peanuts
2 cups chicken, cut into pieces.

Blend dressing in blender. Mix dressing and pasta and marinade for 2 hours (in a ziploc bag). Combine rest and add pasta and dressing and toss. I mix mine in a 5 gallon bucket because this makes so much!