INGREDIENTS

1. Dressing

2. 1teaspoon finely chopped peeledgingerroot
3. 1clovegarlic, minced
4. 1/2cuprice vinegaror white wine vinegar
5. 1/4cuporange juice
6. 1/4cupvegetable oil
7. 1teaspoonsesame oil
8. 1 (1 1/4 ounce)envelopeLipton Recipe Secrets onion soup mix
9. 2teaspoonssugar

10. Salad

11. 8ounces uncookedbow tie pasta
12. 1/2cucumber, scored seeded,and sliced
13. 1/2cup dicedred bell peppers
14. 1/2cup coarsely choppedred onions
15. 1 (6 ounce)packagebaby spinach leaves
16. 1 (11 ounce)canmandarin orange segments, drained
17. 2cups dicedcooked chicken
18. 1/2cup slicedalmonds, toasted

DIRECTIONS

1. For dressing finely chop gingeroot.
2. Whisk gingeroot, garlic, vinegar, orange juice, vegetable oil, sesame oil, soup mix and sugar.
3. Cover.
4. Refrigerate until ready to use.
5. For salad, cook pasta according to package directions drain and rinse under cold water.
6. Place pasta in large bowl.
7. Meanwhile score cucumber, remove seeds slice and cut slices in half.
8. Dice bell pepper, coarsley chop onion.
9. Add cucumber, bell pepper, onion, mandarin oranges, chicken and almonds to pasta.
10. Pour dressing over salad and toss.
11. Serve immediately.