Mandarin Pasta Salad-Shannon Mazyck♥
Dressing:
1 tsp finely chopped, peeled fresh gingerroot (or 3/4 tsp ground ginger)
1 garlic clove, pressed
1/3 cup rice vinegar or white wine vinegar
1/4 cup orange juice
1/4 cup vegetable oil
1 tsp sesame oil
1 envelope Lipton Onion Soup Mix
2 tsp sugar
Salad:
8 oz. uncooked bow tie pasta (I use more, about 3/4 box)
1 cucumber, scored seeded and sliced
1/2 cup diced red bell pepper
1/2 cup coarsely chopped red onion
1 pkg. (6oz) fresh baby spinach leaves
1 can (11oz) mandarin orange segments drained
2 cups diced, cooked chicken, (or more if you prefer)
1/2 cup sliced almonds, toasted (I use 3/4 cup)
1. For dressing, finely chop gingerroot, in small bowl whisk gingerroot, garlic, vinegar, orange juice, vegetable oil, sesame oil, soup mix, and sugar cover and refrigerate until ready to use
2. For salad, cook pasta according to pkg directions, drain and rinse under cold running water, Place pasta in a a large bowl.
3. Meanwhile, peel cucumber, remove seeds and slice, dice bell pepper, coarsely chop onion, add spinach, mandarin oranges, chicken and almonds to pasta. Pour dressing over salad when ready to serve.
