Mix all ingredients together. Chill overnight in refrigerator for best flavor.
** You can substitute with plain, or vanilla greek yogurt.
8 ounces bowtie pasta noodles
4 cups spinach leaves
½ cup craisins
⅓ cup cashews or pine nuts
1 4-ounce can mandarin oranges, drained
¼ cup cilantro leaves, roughly chopped
⅓ cup teriyaki sauce (the thicker, the better!)
⅓ cup rice wine vinegar (may sub apple cider vinegar)
½ teaspoon garlic powder
½ teaspoon onion powder (if you have it)
¼ teaspoon salt
¼ teaspoon black pepper
1 tablespoon sugar
½ cup oil (such as vegetable oil, canola oil, 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.
1 cup couscous
1 avocado, halved, seeded, peeled and diced
1/2 cup corn kernels
1/2 cup strawberries, quartered
2 tablespoons chopped fresh cilantro leaves
2 tablespoons pine nuts
For the lime vinaigrette
1/4 cup olive oil
1/4 cup apple cider vinegar
Zest of 1 lime
2 tablespoons freshly squeezed lime juice
2 teaspoons sugar, or more to taste
To make the vinaigrette, whisk together olive oil, apple cider vinegar, lime zest and juice, and sugar in a small bowl; set aside.
In a medium saucepan, cook couscous according to package instructions.
In a large bowl, combine couscous, avocado, corn, strawberries, cilantro and pine nuts. Stir in lime vinaigrette.
1 small box pistachio instant pudding
1 container (8 oz.) Cool Whip
1 small can crushed pineapple, drained
1/2 cup maraschino cherries, chopped
1/2 cup chopped nuts
1 cups miniature marshmallows
Mix pudding into Cool Whip. Add remaining ingredients. Mix well and chill until serving.