| CATEGORY |
CUISINE |
TAG |
YIELD |
|
California |
|
4 |
Servings |
INGREDIENTS
| 4 |
md |
Artichokes; Prepared And, Cooked |
| 6 |
oz |
Dried Chinese Noodles Or Spaghetti; In 2 Inch Lengths |
| 1 |
c |
Cucumber; Peeled And Chopped |
| 1/2 |
c |
Carrots; Shredded |
| 1/2 |
c |
Radishes; Shredded |
| 1/4 |
c |
Green Onion; Thinly Sliced |
| 4 |
oz |
Fresh Snow Peas; Blanched, Cut In Strips |
| 1/2 |
c |
Rice Wine Vinegar |
| 1/2 |
c |
Fresh Orange Juice |
| 1 |
tb |
Orange Peel; Grated |
| 1 1/2 |
tb |
Reduced Sodium Soy Sauce |
| 1 |
ts |
Sesame Oil |
| 4 |
|
Tee Fresh Ginger Root; Finely Minced |
| 2 |
ts |
Garlic; Minced |
| 1 |
ts |
Sugar |
| 1/8 |
ts |
Cayenne Pepper |
INSTRUCTIONS
SALAD
DRESSING
Halve artichokes lengthwise. Remove and discard center petals and fuzzy
center; set artichokes aside. Cook pasta until done but slightly firm;
rinse and set aside. In a medium bowl, whisk together dressing ingredients.
In a large bowl combine pasta, cucumber, carrots, radishes, green onions
and snow peas. Toss noodle mixture with HALF the dressing; reserve the
remaining half.
Arrange two artichoke halves on each late. Spoon noodles into halves. Use
reserved dressing as dip for artichoke leaves. Serve immediately. Makes 4
servings.
Nutrients Per Serving: Calories: 335; Protein: 12 g; Carbohydrate: 60 g;
Fat: 7 g; Calories from fat: 19%: Calories from saturated fat: 3%; Sodium:
352 mg; Cholesterol: 0 mg; Dietary Fiber: 7 g.
Entered in MasterCook by suechef@sover.net 4/25/98
Recipe by: California Artichoke Advisory Board
Posted to MC-Recipe Digest by Sue <suechef@sover.net> on Apr 25, 1998
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