Prep time: 15 minutes
Cooking time: 10 minutes
Servings: 4 servings
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.
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