Cook the Haiku short cut noodles “al dente” in a pot of boiling salted water. Drain and rinse in cold water.
Break the mandarins into segments.
Whisk the ingredients for the vinaigrette in a salad bowl.
Add the rice noodles, mandarin segments, baby spinach, cranberries and walnuts into the salad bowl. Mix gently to cover with the vinaigrette.
Recipe developed by Pratico-Pratiques.com