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Ingredients Jump to Instructions ↓

  1. 1/4 cup vegetable oil

  2. 3 tablespoons rice vinegar

  3. 1 1/2 tablespoons Equal Spoonful*

  4. 1 tablespoon light soy sauce

  5. 1 teaspoon dark sesame oil

  6. 3/4 teaspoon grated ginger root Salad:

  7. 1 (6-ounce) bag baby spinach leaves

  8. 2 cups cooked cubed chicken breast

  9. 1 (11-ounce) can mandarin oranges, drained

  10. 1/2 cup sliced water chestnuts

  11. 1/4 cup thinly sliced green onions

  12. 1/4 cup toasted slivered almond

Instructions Jump to Ingredients ↑

  1. For Dressing, whisk all ingredients until combined. Refrigerate, covered, 1 hour to allow flavors to blend. For Salad, gently toss all ingredients in large salad bowl. Add dressing and toss to combine.

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