1 cup Cooked thin spaghetti
3 oz Diced cooked chicken
1/2 cup Bean sprouts
1/4 cup Sliced green onions
1/4 cup Diced red pepper
1/2 oz Dry roasted peanuts, chopped
2 tbsp Reduced-sodium soy sauce
1 tbsp Water
1 tbsp Creamy peanut butter
3/4 tsp Peanut oil
1/2 Garlic clove, minced
1/4 tsp Minced pared gingeroot
1/4 tsp Chinese sesame oil
dash Ground red pepper
1 cup Shredded lettuce
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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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