Mandarin Pasta Spinach Salad with Teriyaki Dressing

8 oz. bowtie pasta

4 c. spinach leaves

1/2 c. craisins

1/3 c. pine nuts (or cashews or slivered almonds)

1 4-oz. can mandarin oranges, drained (could use thinly sliced apples or pears)

1/4 c. cilantro leaves, roughly chopped

Optional: finely diced red onions, feta or goat cheese

Dressing:

1/3 c. Kikkoman teriyaki sauce 

1/3 c. rice wine vinegar or apple cider vinegar

1/2 t. garlic powder

1/2 t. onion powder

1/4 t. salt

1/4 t. black pepper

1 T. sugar

1/2 c. salad oil or olive oil 

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

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

In a large bowl, toss together pasta, spinach, raisins, nuts, mandarin oranges, and cilantro. Just before serving pour dressing over salad, toss, and serve.

Note: The dressing is easy to double and makes a great dip for vegetables or for another salad. It will store for a few days in the fridge.

Serves 4.

Adapted from LeCremedelaCrumb.com.