2 cups cooked pasta (try whole wheat shells, bow ties, macaroni or other small shapes)
1⁄4 cup dried cranberries
2 Tablespoons sunflower seeds
1 can (15 ounces) mandarin oranges, drained
2 Tablespoons chopped cilantro or parsley
2 Tablespoons teriyaki sauce
1⁄4 teaspoon garlic powder
1⁄8 teaspoon each salt and pepper
1 Tablespoon vegetable oil
- In a large bowl, mix together teriyaki sauce, vinegar, garlic powder, salt, pepper, sugar and vegetable oil.
- Add cooked pasta, spinach, dried cranberries, sunflower seeds, mandarin oranges and cilantro or parsley, if desired. Mix well. Cover and chill until ready to serve.
- Refrigerate leftovers within 2 hours.
Try a low fat Asian Salad Dressing from the store to replace the dressing ingredients.
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