½cucumber - scoredhalved lengthwise, seeded, and sliced
½cupdiced red bell pepper
½cupcoarsely chopped red onion
2diced Roma tomatoes
1carrotshredded
16 ounce bag fresh spinach
111 ounce can mandarin orange segments, drained
2cupsdiced cooked chicken
½cupsliced almondstoasted
Instructions
To make the dressing
Whisk together the ginger root, balsamic, olive oil, sesame oil, soup mix, sugar, and garlic until well blended.
Cover, and refrigerate until needed.
Bring a large pot of lightly salted water to a boil. Add the bowtie pasta and cook for 8 to 10 minutes or until al dente; drain, and rinse under cold water. Place pasta in a large bowl.
To make the salad
Toss the cucumber, bell pepper, onion, tomatoes, carrot, spinach, mandarin oranges, chicken, and almonds with the pasta.
Pour the dressing over the salad mixture, and toss again to coat evenly.
Serve immediately.
Notes
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