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Mandarin Pasta Salad Recipe

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This recipe for Mandarin Pasta Salad, by , is from The Sauvageau Family Cookbook 2009, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Gail Schroeder
Added: Tuesday, March 31, 2009


1 tsp. finely chopped, peeled, fresh gingerrroot
1 garlic clove, pressed
1/3 c. rice vinegar or white wine vinegar
1/4 c. orange juice
1/4 c. vegetable oil
1 tsp. sesame oil
1envelope dry onion soup
2 tsp. sugar
8 oz. uncooked bow tie pasta
1/2 cucumber, scored, seeded and sliced
1/2 c. diced red bell pepper
1/2 c. coarsely chopped red onion
1 pkg. (6oz) fresh baby spinach leaves
1 can (11 oz) mandarin orange segments, drained
2 c. cooked chicken, diced
1/2 c. sliced almonds, toasted

FOR DRESSING: finely chop gingerroot. In a small bowl, whisk gingerroot, garlic, vinegar, orange juice, vegetable oil, sesame oil, soup mix and sugar.

FOR SALAD: cook pasta according to package, drain and rinse under cold water. Place pasta in a large bowl. Add cucumber, pepper, onion, spinach, mandarin oranges, chicken and almonds to pasta. Pour dressing over salad and toss. Serve immediately.

Number Of Servings:
Number Of Servings:




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