Jessica's Reception Salad

*Plan Ahead: the pasta needs to marinate in the dressing for at least an hour.*
*Serves 6-8
INGREDIENTS:
Dressing:
1 cup canola oil
1/2 - 2/3 c. yoshida sauce
1/4 cup rice vinegar, and 1/4 cup cider vinegar. Or scant 1/2 c. white vinegar
6 tablespoons sugar
1/2 teaspoon salt
1/2 teaspoon pepper
Salad:
16 oz. bow tie pasta, cooked al dente, drained and cooled
1 bag fresh spinach (9 – 10 oz) or 1/2 baby spinach and 1/2 romaine lettuce
6 oz. c raisins
2 (11 oz.) cans mandarin oranges, drained, or fresh pineapple and mango
1 (8 oz.) can water chestnuts, drained and slivered
1/4 cup chopped fresh parsley
4 green onions, thinly sliced (white and green parts)
1/4 cup sesame seeds, toasted
6 oz. honey roasted peanuts
2 cups cooked chicken, tossed with 2-3 tablespoons teriyaki sauce

DIRECTIONS:
In a blender, combine all the dressing ingredients and blend until well combined and smooth. Mix all of the dressing with the cooked pasta in a large ziplock bag and marinate over night. Combine the remaining salad ingredients in a large bowl. Just before serving, add pasta and toss.  Serve immediately.