| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | Crs, Healthy, Salads | 4 | Servings | |
INGREDIENTS
| 1/2 | lb | Spaghetti; broken in half And cooked |
| 1 | c | To 2 broccoli florets; Cooked until crisp tender |
| 2 | Green onions; sliced | |
| 1 | c | Snow peas; cooked until Crisp tender |
| 1 | Carrot; julienned, cooked Until crisp tender | |
| 1/2 | Cuke; peeled, seeded and Sliced | |
| 1 | ts | Cornstarch |
| 7 | ts | Chicken stock |
| 1 | tb | Lowsodium soy sauce |
| 3 | tb | Rice vinegar |
| 1 | tb | Lemon juice |
| 30 | ml | Garlic; minced |
| 1 | ts | Grated gingerroot |
| 1/4 | ts | Five spice powder |
| 1 | ts | Apple juice concentrate |
| 2 | dr | Oriental sesame oil |
| 1 | c | Shredded chicken; optional |
INSTRUCTIONS
ORIENTAL DRESSING Combine pasta and vegetables and set aside while making dressing. Combine dressing ingredients, bring to a boil and boil until thickened, 1 minute, stirring constantly. Serve at room temperature. Per serving without chicken: Calories: 262 Protein: 10g Carbohydrates: 52g Fat: trace Sodium: 173mg Cholesterol: 0mg Adapted from Cooking for Good Health by Gloria Rose ISBN: 0-89529-577-6 Entered by Carolyn Shaw 3-95. Posted to KitMailbox Digest by brightl@kitmailbox.com on Sep 5, 1997
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