| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
Chinese |
Salads |
1 |
Servings |
INGREDIENTS
| 1 |
c |
Cooked thin spaghetti |
| 3 |
oz |
Diced cooked chicken |
| 1/2 |
c |
Bean sprouts |
| 1/4 |
c |
Sliced green onions |
| 1/4 |
c |
Diced red pepper |
| 1/2 |
oz |
Dry roasted peanuts, chopped |
| 2 |
tb |
Reduced-sodium soy sauce |
| 1 |
tb |
Water |
| 1 |
tb |
Creamy peanut butter |
| 3/4 |
ts |
Peanut oil |
| 1/2 |
|
Garlic clove, minced |
| 1/4 |
ts |
Minced pared gingeroot |
| 1/4 |
ts |
Chinese sesame oil |
|
ds |
Ground red pepper |
| 1 |
c |
Shredded lettuce |
INSTRUCTIONS
In medium mixing bowl combine spaghetti, chicken, bean sprouts, scallions,
bell pepper, and peanuts; set aside. In blender combine remaining
ingredients except lettuce and process on high speed until thoroughly
combined. Add to spaghetti mixture and toss to coat. Cover and refrigerate
until chilled, about 30 minutes.
To serve, on serving platter arrange lettuce around edge of platter; fill
center of platter with spaghetti mixture.
Each serving provides; 2 1/2 Protein Exchanges, 1 Bread exchange, 2
vegetable exchanges, 1 1/2 fat exchange, 680 mg sodium, 38 mg cholesterol
Note: sometimes I use different veggies, the dressing is the best part.
From: Kathy Smith <kathy@oasys.dt.navy.mil> on rec.food.recipes
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