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Categories:
dressing fresh gingerroot rice vinegar orange juice vegetable oil sesame oil onion soup sugar garlic Salad Pasta cucumber red bell pepper red onion baby spinach leaves orange segments chicken almonds
Viewed: 115 - Published at: 5 years agoIngredients
- Dressing
- 1 teaspoon fresh gingerroot, peeled and finely minced
- 1/3 cup rice vinegar or 1/3 cup white wine vinegar
- 1/4 cup orange juice
- 1/4 cup vegetable oil
- 1 teaspoon sesame oil
- 1 (1 1/4 ounce) envelope dry onion soup mix
- 2 teaspoons sugar
- 1 garlic clove, finely minced
- Salad
- 8 ounces dry bow tie pasta
- 1/2 cucumber, scored, seeded and sliced
- 1/2 cup red bell pepper, diced
- 1/2 cup red onion, coarsely chopped
- 1 (6 ounce) package baby spinach leaves
- 1 (11 ounce) can mandarin orange segments, drained
- 2 cups cooked chicken, diced
- 1/2 cup sliced almonds, toasted
Method
- For dressing combine gingerroot, vinegar, orange juice, vegetable oil, sesame oil, soup mix, sugar and garlic; whisk until well blended.
- For salad, cook pasta according to package directions; drain and rinse under cold water. Place pasta in a large serving bowl.
- While pasta is cooking, slice cucumber, dice bell pepper , and chop onion.
- Add cucumber, bell pepper, onion, spinach, mandarin oranges, chicken and almonds to pasta.
- Pour dressing over salad; toss well and serve immediately.
