Spinach Pasta Salad

This recipe is halved, which feeds about 6-8 people, but for bigger crowds, double it for 12-16 people.

1 bag (10 oz) spinach
1/2 bunch green onions, sliced
1/4 C. fresh parsley
3 oz. craisins (1/3 C.)
3 oz. honey roasted peanuts (about 1/3 c.--I used honey roasted cashews)
1-2 cans mandarin oranges, drained
2 C. cooked, cut-up chicken (about 2 large breasts)
1/2 box (12-16 oz) bow tie pasta (about 4 cups cooked pasta)

Dressing:
1/2 C. vegetable oil
1/3 C. Teriyaki Sauce
1/3 C. Rice Vinegar (Nakano original seasonal brand)
1/4 tsp. salt
1/4 tsp. pepper

Prepare dressing ahead of time and refrigerate overnight. Mix all salad ingredients together and add dressing just before serving.