Spinach Chicken and Pasta Salad

> Dressing:
> > 1 Cup vegetable oil
> > 2/3 cup bottled Teriyaki sauce (I use Mr. Yoshida's which I think is the best!)
> > 2/3 cup white wine vinegar
> > 6 T sugar
> > 1/2 tsp. pepper
> >
> > Salad:
> > 16 oz. bowtie pasta, cooked al dente
> > 10 oz package spinach
> > 6 oz bag craisins
> > 3 (11 oz) cans mandarin oranges, drained
> > 1/2 cup cilantro (or parsley), chopped
> > 1 bunch green onions, chopped
> > 1/4 cup sesame seeds, toasted (just put them in a pan on medium heat on the stove to toast them).
> > 6 oz. honey roasted peanuts
> > 2 cups cooked chicke, cut into small pieces
> >
> > Blend dressing ingredients together in blender or food processor. Mix about half of the dressing and all of the cooked pasta in medium bowl and marinate for 2 hours. Save the remaining dressing to put on salad later.
> >
> > Combine rest of salad ingredients in large salad bowl, add pasta and more dressing if desired, and toss. Serves 20.
> >