Go Back
Bowl of Teriyaki Spinach Salad with Mandarin Oranges and a Plate of Grilled Teriyaki Chicken

Teriyaki Spinach Salad with Mandarin Oranges

An incredibly easy no-cook summer salad: bow tie pasta, baby spinach, mandarin oranges, dried cranberries, cashews and cilantro tossed in a sweet-tangy homemade teriyaki vinaigrette.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 6 servings
Course: Salad
Cuisine: Asian
Ingredients Method Notes

Ingredients
  

Salad
  • 8 oz bow tie pasta cooked per package and drained
  • 1 bag baby spinach 5-6 oz, stems removed
  • 1/2 cup dried cranberries
  • 1/2 cup raw unsalted cashews
  • 6-8 oz mandarin oranges 1 can, drained
  • 1/4 cup cilantro chopped
Teriyaki dressing
  • 1/3 cup teriyaki sauce a thick one like Veri Veri Teriyaki
  • 1/3 cup rice wine vinegar
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon sugar
  • 1/3 cup olive oil

Method
 

  1. Cook the pasta according to the package, drain and cool. Put it in a large bowl with the spinach, cranberries, cashews, mandarin oranges and cilantro.
  2. Whisk the teriyaki sauce, rice wine vinegar, garlic powder, onion powder, salt, pepper, sugar and olive oil together.
  3. Pour the dressing over the salad and toss a few times until everything is coated.

Notes

Nearly impossible to mess up and does not heat up the kitchen. Great for potlucks.