Mandarin Pasta Salad

By Donna B.

Dressing:

1 teaspoon finely chopped, peeled fresh ginger root
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 lipton recipe secrets onion soup mix
2 teaspoons sugar


Salad:
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 package (60z) fresh baby spinach leaves segmented and drained
2 cups diced cooked chicken
1/2 cup sliced almonds toasted

1. For dressing finely chop gingerroot. In small bowl whisk gingerroot, garlic, vinegar, orange juice, vegetable oil, sesame oil, soup mix, and sugar. Cover refrigerate until ready to use.

2. For salad cook pasta according to package directions. Drain rinse under cold running water. Place pasta in large bowl.

3. Mean while cut cucumber remove seeds. Dice bell pepper. Coarsely chop onion. Add cucumber, bell pepper, onion, spinach, mandarin oranges, chicken and almonds to pasta. Pour dressing over salad and toss. Serve immediately. Makes 12 servings.

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