Asparagus, Spinach, Pasta, & Cashew Salad with Nakano Rice Vinegar

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My family loves this salad in the summer time.  It is super easy to make and tastes great.  My favorite part is the cashews on top.  I love that extra crunch!  You can serve it alone or with a fruit salad.  Here is the skivvy! 

First you need to make the dressing.  This can be made a few hours ahead of time or even the day before.

Dressing

1/2 cup olive oil

1 cup sliced gr. onions

6 TBSP Nakano Rice Vinegar

2 TBSP soy sauce

1 tsp sesame oil

Combine all the dressing ingredients in a blender or food processor and puree until smooth.  Chill.

Next- cook the pasta according to the box directions (1 lb bow tie pasta) Drain and rinse pasta.  Add 1 TBSP olive oil & stir- Let cool.

Blanche- asparagus for 3 minutes- slice into 1 inch pieces

Pour- dressing over pasta.  Add asparagus, 1 cup of cherry tomatoes- halved, 6 oz baby spinach, 1 1/2 lbs cooked and diced chicken, and 1 cup cashews.  Toss & Serve.  Simple. Easy. Delicious.

 

I received a bottle of Nakano Rice vinegar for review, purposes, all opinions are my own.

Comments

  1. This has all the flavors I love in one salad. Wonderful!

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