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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 12 |
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I got this recipe from Pampered chef. It is a wonderful light salad, even the kids ate it! The dressing tastes better if made ahead and allowed to meld the flavors. Ingredients:
1 teaspoon finely chopped peeled gingerroot |
1 clove garlic, minced |
1/2 cup rice vinegar or 1/2 cup white wine vinegar |
1/4 cup orange juice |
1/4 cup vegetable oil |
1 teaspoon sesame oil |
1 (1 1/4 ounce) envelope lipton recipe secrets onion soup mix |
2 teaspoons sugar |
8 ounces uncooked bow tie pasta |
1/2 cucumber, scored seeded,and sliced |
1/2 cup diced red bell pepper |
1/2 cup coarsely chopped red onion |
1 (6 ounce) package baby spinach leaves |
1 (11 ounce) can mandarin orange segments, drained |
2 cups diced cooked chicken |
1/2 cup sliced almonds, toasted |
Directions:
1. For dressing finely chop gingeroot.
2. Whisk gingeroot, garlic, vinegar, orange juice, vegetable oil, sesame oil, soup mix and sugar.
3. Cover.
4. Refrigerate until ready to use.
5. For salad, cook pasta according to package directions drain and rinse under cold water.
6. Place pasta in large bowl.
7. Meanwhile score cucumber, remove seeds slice and cut slices in half.
8. Dice bell pepper, coarsley chop onion.
9. Add cucumber, bell pepper, onion, mandarin oranges, chicken and almonds to pasta.
10. Pour dressing over salad and toss.
11. Serve immediately.
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