Mandarin Salad with Teriyaki Dressing

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I love mandarins!  Not only do they taste amazing but they’re a delicious source of Vitamin C and antioxidants.   Mandarins are great to pack in a lunchbox for work or school and they’re less messy than oranges.    There’s something about that sweet, fresh smell that makes you smile.

This is a super easy and healthy salad.  The recipe that I’ve tweaked was inspired by Creme de la Crumb, found here:    Creme de la Crumb’s Mandarin Pasta Spinach Salad

From the original recipe I’ve substituted fresh mandarins for canned to provide more roughage,  halved the pasta (do these hips need more?), and instead of tossing all of the delicious dressing through the main ingredients, I’ve only poured a little over the top.   You might like a LOT as it tastes amazing but if you’re watching calories you really only need about a quarter.   Store the remainder in a jar and use over the next week on salads.    I also added some cut up free range bbq chicken for my husband.

Enjoy!     Annie x

PS…and thank you Tiffany for the original.

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Mandarin salad with teriyaki dressing

Serves: 4
Ingredients
  • 100 grams Farfalle (Bowtie Pasta)
  • 4 cups spinach leaves
  • ½ cup craisins
  • ⅓ cup toasted Pine Nuts
  • 4 fresh mandarins divided into segments
  • ¼ cup coriander (cilantro) leaves, roughly chopped
Dressing
  • ⅓ cup teriyaki sauce
  • ⅓ cup rice wine vinegar
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • Sprinkle of salt and grind of pepper
  • 1 tablespoon sugar
  • ½ cup oil extra virgin olive oil

Method:

  1. Cook pasta according to package instructions or until al dente, drain and rinse with cold water. Set aside.
  2. While pasta is boiling, prepare the dressing.   In a jar with lid,  combine all dressing ingredients. Cover and shake to mix.   Place in refrigerator until ready to use.  (Store remainder in fridge after use).
  3. In a large bowl toss together pasta, spinach, craisins, nuts, mandarin segments and coriander leaves. Just before serving pour dressing over salad and serve.

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My youngest daughter in Singapore on her 18th birthday, February 2012

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