Sunday, February 4, 2007

Mandarin Pasta Salad

1 tsp finely chopped fresh gingerroot
1 garlic clove, pressed
1/3 c rice vinegar or white wine vinegar
1/4 c orange juice
1/4 c vegetable oil
1 tsp sesame oil
1 envelope dry onion soup mix
2 tsp sugar

Whisk together all dressing ingredients. Cover and refrigerate until ready to use.

8 oz cooked bowtie pasta
1/2 cucumber, scored, seeded and sliced
1/2 c diced red bell pepper
1/2 c coarsely chopped red onion
1 package (6 oz) fresh baby spinach leaves
1 can (11 oz) mandarin oranges, drained
2 cups diced cooked chicken
1/2 c sliced almonds, toasted

Combine all salad ingredients in a large salad bowl, drizzle with dressing, toss and serve.

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