| Total sodium per serving: 25mg |
Total calories per serving: 447 |
Servings: 4 |
Ingredients
- 8 ounces bowtie pasta (dry)
- 4 cups baby spinach leaves
- 1/2 cup dried cranberries
- 1/6 cup unsalted sunflower seeds (21g)
- 1 10 fl oz can mandarin oranges, drained or two fresh mandarins, segmented
- 1/4 cup cilantro leaves, roughly chopped
Dressing:
- 1/3 cup Mrs. Dash teriyaki marinade
- 1/3 cup rice vinegar or apple cider vinegar
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp black pepper
- 1 tbsp sugar or substitute (used 1 pkg Splenda No Calorie)
- 1/2 cup canola oil
Directions
1. Cook pasta in unsalted water according to package instructions, drain and rinse with cold water. Set aside.
2. While pasta is boiling, prepare the dressing. In a jar combine all dressing ingredients. Cover and shake to combine. Chill until ready to use.
3. In a large bowl toss together pasta, spinach, dried cranberries, sunflower seeds, mandarin oranges, and cilantro. Just before serving pour dressing over salad, toss, and serve.
Original recipe inspired by The Style Sisters, found on lecremedelacrumb.com. Recipe modified and adapted for low sodium.
