Chris' Recipes

Bon Appetite!

Teriyaki Salad with Pasta and Greens

Written By: Chris - Jun• 18•18

This salad was based off of a recipe that my friend (also my daughter in laws mom) Vonnie shared with me that she found on working woman’s food.com.  I changed the original recipe based on ingredients that I had on hand and I have to say it was one of the best salad dishes I’ve had in a long time.  We enjoyed it on Father’s Day when we were able to share the day.

“Teriyaki” is thought to have originated around the 17th century in Japan. The term actually refers to a method of cooking, one of three that are today well known internationally, the other two being “yakitori” and “sukiyaki.” The common denominator in all three is “yaki” which is interpreted to mean “grilled.”

I absolutely love Teriyaki and this flavor profile.  It’s main ingredients are brown sugar, soy sauce, honey, garlic and ginger.  To make this salad, any store brand will do but the trick is to reduce it so it becomes thicker while the flavors are really enhanced.

This turned out to be a large recipe, so I split the pasta mixture in half to save for another nights dinner.

Ingredients: 

one 12 oz. box of Bowtie pasta, cooked 
5 oz. package of Mixed Greens
2 Cups Arugula
1/2 Cup Cilantro, chopped 
1/2 Cup Teriyaki Sauce, reduced 
1/2 Cup Rice Wine Vinegar
1 teaspoon Garlic Powder
1 teaspoon Onion Powder
1/2 Cup Olive Oil
1 Packages Stevia (or 1 Tablespoon Sugar)
2 Cups Arugula, fresh
1/2 Cup Pine Nuts, toasted
1/2 Cup Cashews, chopped
2 15 oz. cans of Mandarin Oranges, drained
1/2 Cup of Craisins
Salt & Pepper, to taste 

In a sauce pan, reduce the teriyaki by bringing the sauce to a simmer over medium-high heat, and then turn down heat to keep at a low simmer. It will take about 10-15 minutes to thicken and reduce. Keep a careful eye as you don’t want to burn it or over thicken.

Cook the pasta according to the package instructions el dente, in salted water until the pasta firm to the bite.  Drain, but do not rinse.

Combine the vinegar with the garlic and onion powders, sweetener, salt and pepper.

While the pasta is warm, combine it with the warm, thickened teriyaki sauce and the vinegar mixture.

Chill covered in the refrigerator.

Shortly before you are ready to serve, combine the chilled pasta with the greens tossing gently, along with the cilantro, craisins, mandarin oranges, and nuts.

The flavors are so intense and delicious that I think I’ll use this vinaigrette as a marinade in the future on chicken or fish!

Serve and Enjoy!

Cheers,
Chris

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