Ingredients

• 8 ounces spaghetti, broken in half
• 4 teaspoons oriental sesame oil
• 1 cup shredded carrot
• 1/2 red bell pepper, very thinly sliced
• 1 cup matchstick-size strips peeled jicama
• 1 cup (packed) spinach leaves (about 1 ounce), thinly sliced
• 3 tablespoons thick teriyaki marinade
• 3 tablespoons rice vinegar
• 2 tablespoons sugar
• 1 teaspoon minced garlic

Instructions

1. Cook spaghetti in large pot of boiling salted water until just tender but still firm to bite. Drain; rinse with cold water and drain well. Place spaghetti in large bowl; add 1 teaspoon sesame oil and toss to blend. Add carrot, bell pepper, jicama and spinach to bowl.
2. Whisk next 4 ingredients and remaining 3 teaspoons sesame oil in small bowl to blend. Season dressing with salt and pepper. Add dressing to salad and toss to combine.
3. Divide salad among bowls and serve.