Mandarin Pasta Spinach Salad with Teriyaki Dressing (from lecremedelacrumb)

 

(This is a highly requested recipe when I have made it and brought to dinners.  The dressing is addicting and is what makes this salad - enjoy!)

Ingredients:

~  8 oz. bowtie pasta  ( I have used mini bowtie and it works really well)

~  4 c. spinach leaves

~  1/2 c. craisins

~  1/3 c. pine nuts (she has you can use cashews, but I find the pine nuts are perfect)

~  1 ( 4oz) can mandarin oranges, drained

~  1/4 c. cilantro leaves, roughly chopped ( I usually omit this - I have family that doesn't like cilantro)

Dressing:

~  1/3 c. teriyaki sauce, can use Kikkoman
( the thicker the better, we use Kinder's - we found this at Costco)

~  1/3 c. rice wine vinegar (I use the seasoned rice vinegar)

~  1/2 tsp. garlic powder

~  1/2 tsp. onion powder

~  1/4 tsp. salt

~  1/4 tsp. pepper

~  1 Tbsp. sugar

~  1/2 c. oil ( I used avocado oil, but can use olive oil)

Instructions:

1.  Cook pasta according to package instructions, drain and rinse with cold water.  Set aside.

2.  While pasta is boiling, prepare dressing.  In a jar combine all dressing ingredients.  Cover, shake to combine.  Chill until ready to use

3.  In large bowl, toss together pasta, spinach, craisins, nuts, mandarin oranges and cilantro if used.  Before serving, pour dressing over salad, toss and serve

Olive Garden Chicken Gnocchi Soup - with a little touch

( I found this wonderful soup from pinterest-tournadoughalli- we love everything gnocchi, and this turned out amazing!)

~ 1 lb. boneless skinless chicken breast, cooked and shredded (I marinated mine overnight in Italian dressing, then cooked them on the grill or use leftover grilled chicken)

~ 1 Tbsp. Avocado oil

~ 4 Tbsp. butter

~ 3/4 c. flour

~ 1 small onion, chopped

~ 3 cloves garlic, minced

~ 6 c. chicken broth

~ 2 c. milk

~ 1 c. carrots, shredded

~ salt and pepper to taste, I also used some seasoning salt

~ 1 16oz pkg. mini potato gnocchi, I used regular

~ 1 c. spinach, chopped, optional

1.  In large dutch oven or stock pot, melt butter and oil together.

2.  Add onions, carrots and garlic and cook until onions are translucent.

3.  whisk in flour and let cook for a minute, slowly stir in chicken broth and simmer until it starts to thicken up.

4.  Meanwhile cook gnocchi in pan according to directions on package, drain and set aside.

5.  Add milk to the veggies and chicken broth, mix and bring to a boil, stir in seasonings.

6.  Once it boils, reduce heat and add the cooked gnocchi, spinach and chicken, simmering until heated through and thickened.

**can add 1c. chopped celery