Details:
Level: Easy
Serves: 6
Cook for: 60 minutes
Ingredients:
1 teaspoon finely chopped, peeled root ginger
5 tablespoons rice vinegar
4 tablespoons orange juice
4 tablespoons vegetable oil
1 teaspoon toasted sesame oil
2 tablespoons dry onion soup mix
2 teaspoons caster sugar
1 clove garlic, pressed
225g farfalle pasta
1/2 cucumber - scored, halved lengthways, seeded and sliced
75g diced red pepper
85g coarsely chopped red onion
2 plum tomatoes, diced
1 carrot, grated
175g fresh spinach
1 (295g) tin mandarin orange segments, drained
275g diced cooked chicken
50g flaked almonds, toasted
Method:
- To make the dressing whisk together the root ginger, rice vinegar, orange juice, vegetable 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 the boil. Add the 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, 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.
