Healthy Lunch Recipes: Mandarin Chicken Pasta Salad

1 teaspoon finely chopped, peeled fresh ginger1/3 cup rice vinegar1/4 cup orange juice1/4 cup vegetable oil1 teaspoon toasted sesame oil1 (1 ounce) package dry onion soup mix2 teaspoons white sugar1 clove garlic, pressed1 (8 ounce) package bow tie (farfalle) pasta1/2 cucumber - scored, halved lengthwise, seeded, and sliced1/2 cup diced red bell pepper1/2 cup coarsely chopped red onion2 diced Roma tomatoes1 carrot, shredded1 (6 ounce) bag fresh spinach1 (11 ounce) can mandarin orange segments, drained2 cups diced cooked chicken1/2 cup sliced almonds, toastedTo make the dressing, whisk together the ginger root, 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 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. Amount Per Serving  Calories: 425 | Total Fat: 18.9g | Cholesterol: 35mg Powered by ESHA Nutrient Database

Servings Per Recipe: 6

Amount Per Serving

Calories: 425

Total Fat: 18.9gCholesterol: 35mgSodium: 358mgTotal Carbs: 44.7g    Dietary Fiber: 4.5gProtein: 21.8g VIEW DETAILED NUTRITION
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Egg-Free Recipes: Betsy's Mandarin Orange Salad | Submitted By: DOREENB

1/2 cup vegetable oil1/4 cup cider vinegar1/4 cup white sugar2 teaspoons dried parsley1 teaspoon salt1 pinch ground black pepper1/2 cup sliced almonds1/4 cup white sugar1 head red leaf lettuce - rinsed, dried and torn1 red onion, chopped1 cup chopped celery2 (11 ounce) cans mandarin orange segments, drainedIn a jar with a tight fitting lid, combine the oil, vinegar, sugar, parsley, salt and pepper. Cover and shake well. Refrigerate until use. In a medium saucepan over medium low heat, cook and stir the almonds and sugar until the sugar is melted and the almonds are coated. Remove from heat, cool, and break apart. Store at room temperature until ready to serve salad. In a large bowl, toss together the lettuce, celery, oranges, almonds and dressing until evenly coated. Amount Per Serving  Calories: 397 | Total Fat: 26.8g | Cholesterol: 0mg Powered by ESHA Nutrient Database

Servings Per Recipe: 5

Amount Per Serving

Calories: 397

Total Fat: 26.8gCholesterol: 0mgSodium: 509mgTotal Carbs: 38.2g    Dietary Fiber: 3.4gProtein: 4g VIEW DETAILED NUTRITION
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