1/2 c. pineapple juice
1 tbsp. coarse ground mustard
1/8 tsp. ground nutmeg
1/8 tsp. ground ginger
1 tsp. sugar
1 tsp. salt
1 tbsp. salad herbs
1/4 c. Italian salad dressing

SALAD:

3 c. cooked chicken, diced
1 (12 oz.) bag pasta twirls, cooked
1 (8 oz.) can pineapple chunks
1 (11 oz.) can mandarin oranges
1 c. grated carrots
1 (2 1/2 oz.) bag almond slivers
Lettuce leaves

To make dressing, combine mustard and pineapple juice with whisk. Add spices, then slowly add Italian dressing until mixture is well blended. Set aside.

Combine chicken and pasta in large bowl. Drain pineapple chunks, reserve liquid, and cut chunks in half. Add to pasta bowl. Add oranges and carrots. Pour dressing over pasta salad and toss until all ingredients are well coated. Toast almonds and set aside. Serve on lettuce leaf and top with toasted almonds.