I apologize if you can't have oranges, because this is a rare recipe I am including that features citrus! This weekend we were invited to a friend's house for dinner. We decided to make it a pot luck to make it easier to accommodate my intolerances. I decided to make this beauty
here. It's a Pampered Chef salad that a friend made at a Pampered Chef Party once. I made my own version and really enjoyed it. It's so colorful, and easy to leave out the chicken if you are vegan. If you can have oranges, I'd highly recommend it! This is best served with brown rice pasta when it is HOT or warm. I made the dressing, cooked chicken, and chopped ingredients ahead of time. Then at the last minute you just make the pasta and toss it together.
Ingredients
Dressing
- 1 teaspoon fresh gingerroot, peeled and finely minced
- 1/3 cup rice vinegar or 1/3 cup white wine vinegar (I use pomegranate juice)
- 1/4 cup orange juice
- 1/4 cup vegetable oil
- 1 teaspoon sesame oil
- 1 (1 1/4 ounce) envelopes dry onion soup mix (see GF version below) I will use 1-2 TBS (to taste)
- 2 teaspoons sugar (or maple syrup)
- 1 garlic cloves, finely minced
Salad
- 8 ounces brown rice pasta
- 1/2 cucumbers, scored, seeded and sliced
- 1/2 cup red bell peppers, diced
- 1/2 cup red onions, coarsely chopped
- 1 (6 ounce) packages baby spinach leaves
- 1 (11 ounce) cans mandarin orange segments, drained
- 2 cups cooked chicken, diced
Directions
- For dressing combine gingerroot, vinegar, orange juice, vegetable oil, sesame oil, soup mix, sugar and garlic; whisk until well blended.
- For salad, cook pasta according to package directions; drain and rinse under cold water. Place pasta in a large serving bowl.
- While pasta is cooking, slice cucumber, dice bell pepper , and chop onion.
- Add cucumber, bell pepper, onion, spinach, mandarin oranges, chicken and almonds to pasta.
- Pour dressing over salad; toss well and serve immediately.
make your own onion soup mix
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