Chyrel's Recipes From Friends
Mandarin Pasta Salad Recipe
Mandarin Pasta Salad
This fresh, Asian-inspired main dish is ideal for impromptu entertaining.
1 teaspoon finely chopped, peeled fresh gingerroot
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
1 garlic clove, pressed
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 (6 ounces) fresh baby spinach leaves
1 can (11 ounces) mandarin orange segments, drained
2 cups diced cooked chicken
1/2 cup sliced almonds, toasted
1. For dressing, finely chop gingerroot using Food Chopper. In Small Batter
Bowl, combine gingerroot, vinegar, orange juice, vegetable oil, sesame oil, soup
mix, sugar and garlic pressed with Garlic Press; whisk until well blended.
Cover; refrigerate until ready to use.
2. For salad, cook pasta according to package directions in Professional (8-qt.)
Stockpot; drain and rinse under cold running water using large Colander. Place
pasta in Simple Additions™ Large Bowl.
3. Meanwhile, score cucumber using Lemon Zester/Scorer; remove seeds using The
Corer™. Slice cucumber using Ultimate Slice & Grate; cut slices in half. Dice
bell pepper using Chef’s Knife. Coarsely chop onion using Food Chopper.
4. Add cucumber, bell pepper, onion, spinach, mandarin oranges, chicken and
almonds to pasta. Pour dressing over salad; toss using Bamboo Spatula Set. Serve
immediately. Yield: 12 servings
Nutrients per serving (11/2 cups): Calories 210, Total Fat 9 g, Saturated Fat 1
g, Cholesterol 20 mg, Carbohydrate 21 g, Protein 11 g, Sodium 210 mg, Fiber 2 g
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