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Makes:
5 cups
Prep time:
15 minutes

Ingredients

SALAD
2 cups cooked pasta (try whole wheat shells, bow ties, macaroni or other small shapes)
4 cups spinach
¼ cup dried cranberries
2 Tablespoons sunflower seeds
1 can (15 ounces) mandarin oranges, drained
2 Tablespoons chopped cilantro or parsley
DRESSING
2 Tablespoons teriyaki sauce
2 Tablespoons vinegar (white, rice or cider)
¼ teaspoon garlic powder
⅛ teaspoon each salt and pepper
1 ½ teaspoons sugar
1 Tablespoon vegetable oil

Directions

  1. Wash hands with soap and water.
  2. In a large bowl, mix together the dressing ingredients.
  3. Add the salad ingredients. Mix well. Cover and chill until ready to serve.
  4. Refrigerate leftovers within 2 hours.

Notes

Try a low fat Asian Salad Dressing from the store to replace the dressing ingredients.