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