Asian Summer Salad
For Salad:
1 pkg whole wheat thin spaghetti noodles
1 1/2 cups of matchstick carrots
2 med or 3 small zucchinis cut julienne style
1 large red bell pepper seeded and diced
1/2 bunch of green onions thinly sliced
1 lb of deli roast chicken or turkey, sliced 1/2 inch thick
(I have mine sliced on a #5 at the deli counter)
Dressing
1/2 cup vegetable oil
6 T. rice vinegar
6 T. soy sauce
4 tsp sugar
1/4 tsp ground red pepper
1 T. fresh ginger root, peeled and finely chopped
1 T. fresh garlic, minced or pressed (I used about 5 cloves)
1/4 cup finely chopped cilantro
optional: Coarsely chopped peanuts or cashews (I don't add nuts to my food, for a nutty flavor you can try adding 1-2 T. of sesame oil)
Directions
1. Break dry noodles into thirds or quarters. Cook according to package directions. Drain and rinse under cold water and set aside in a large mixing bowl.
2. Use a julienne peeler, peel zucchini and cut into two inch matchstick type strips. Dice red bell pepper and slice onion. Cut turkey into small 1 x 1 inch cubes.
3. Add veggies and chicken to pasta and mix evenly.
4. For dressing combine all ingredients and whisk thoroughly. Pour over noodle mixture and toss well to coat.
5. Chill for 1 hour before serving. Garnish with peanuts and cilantro if desired.
For Salad:
1 pkg whole wheat thin spaghetti noodles
1 1/2 cups of matchstick carrots
2 med or 3 small zucchinis cut julienne style
1 large red bell pepper seeded and diced
1/2 bunch of green onions thinly sliced
1 lb of deli roast chicken or turkey, sliced 1/2 inch thick
(I have mine sliced on a #5 at the deli counter)
Dressing
1/2 cup vegetable oil
6 T. rice vinegar
6 T. soy sauce
4 tsp sugar
1/4 tsp ground red pepper
1 T. fresh ginger root, peeled and finely chopped
1 T. fresh garlic, minced or pressed (I used about 5 cloves)
1/4 cup finely chopped cilantro
optional: Coarsely chopped peanuts or cashews (I don't add nuts to my food, for a nutty flavor you can try adding 1-2 T. of sesame oil)
Directions
1. Break dry noodles into thirds or quarters. Cook according to package directions. Drain and rinse under cold water and set aside in a large mixing bowl.
2. Use a julienne peeler, peel zucchini and cut into two inch matchstick type strips. Dice red bell pepper and slice onion. Cut turkey into small 1 x 1 inch cubes.
3. Add veggies and chicken to pasta and mix evenly.
4. For dressing combine all ingredients and whisk thoroughly. Pour over noodle mixture and toss well to coat.
5. Chill for 1 hour before serving. Garnish with peanuts and cilantro if desired.
******Adapted from a Pampered Chef Recipe*******
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