1 teaspoon finely chopped, peeled, fresh gingerroot
1 garlic clove, pressed
1/3 cup rice vinegar or white wine vinegar
1/4 cup orange juice
1/4 cup vegetable oil
1 teaspoon sesame oil
1 envelope onion soup mix
2 teaspoons sugar
8 ounces uncooked bow tie pasta
1/2 cucumber, scored, seeded, sliced
1/2 cup diced red bell pepper
1/2 cup coarsely chopped red onion
1 package (6 ounces) fresh baby spinach leaves
1 can (11 ounces) mandarin orange segments, drained
2 cups diced, cooked chicken
1/2 cup slivered almonds, toasted
- For dressing, finely chop gingerroot. In small bowl whisk gingerroot, pressed garlic, vinegar, orange juice, vegetable oil, sesame oil, soup mix and sugar. Cover; refrigerate until ready to use.
- For salad, cook pasta according to package directions, drain, and rinse under cold running water. Place in large bowl.
- Meanwhile, score, seed, and slice cucumber. Cut slices in half. Dice bell pepper. Coarsely chopped onion. Add cucumber, bell pepper, onion, spinach, mardarin oranges, chicken, and almonds to pasta. Pour dressing over salad and toss. Serve immediately.
Source: The Pampered Chef