1/2of a 1lb. box of Farfalle pasta - cooked per the box instructions and cooled to room temperature.
1 5-ouncecontainer of fresh baby spinach
1 15-ouncecan of Mandarine oranges
2TBSof the juice from the can of Mandarine oranges
1/4cupsoy sauceI use low sodium
1/4cuprice wine vinegarsubstitution: white vinegar
1TBSAgavesubstitution: honey
1teaspoonground ginger
1TBSsesame oilsubstitution: olive oil
Dash of fish sauceoptional
Toasted pecan pieces
Sesame seeds for garnish
Instructions
Cook pasta per direcitons on the box.
Let sit until room temperature.
Drain Mandarian oranges but save 2 TBS of the juice.
In a bowl, whisk together soy sauce, rice wine vinegar, ground ginger, agave, mandarine orane juice, fish sauce, and sesame oil.
Toss pasta, and spinach together.
Add Mandarian oranges.
Add 1/2 of the ginger dressing.
Garnish with toasted pecans.
Notes
Save the remaining dressing and use it if you are making this ahead of time or having leftovers as the pasta will soak up the dressing and you will want more.