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Great salad for spring
from Cooking Light...
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SALAD: |
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½ cup |
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boiling
water |
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One ½-ounce |
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package
dried shiitake mushrooms |
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6 ounces |
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uncooked
spaghettini or angel hair pasta |
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2 cups |
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(3-inch)
julienne-cut carrot |
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2 cups |
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(1-inch)
diagonally sliced asparagus |
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½ lb |
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snow peas,
trimmed and cut lengthwise into thin strips
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VINAIGRETTE: |
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½ cup |
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cilantro
leaves |
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¼ cup |
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coarsely
chopped fresh basil |
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2 Tbs |
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balsamic
vinegar |
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1½ Tbs |
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low-sodium
soy sauce |
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1 Tbs |
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minced
peeled fresh ginger |
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1 Tbs |
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mirin (sweet
rice wine) or slightly sweet white wine (ie.
Riesling) |
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1 Tbs |
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roasted
peanut oil or vegetable oil |
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½ tsp |
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salt |
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2 cloves |
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garlic,
minced |
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1 medium |
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jalapeño
pepper, halved and seeded
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REMAINING INGREDIENTS: |
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1 cup |
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diagonally
sliced green onions |
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¼ cup |
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coarsely
chopped dry- roasted peanuts, divided |
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½ cup |
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alfalfa
sprouts |
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1 |
To prepare salad:
Combine water and mushrooms in a bowl; cover and let
stand 30 minutes. Drain mushrooms in a colander over a
bowl, reserving 2 Tablespoons soaking liquid. Discard
mushroom stems, and thinly slice mushroom caps. Cook
spaghettini in boiling water 2 minutes, omitting salt
and fat. Add carrot; cook 1 minute. Add asparagus; cook
1 minute. Add peas; cook 1 minute. Drain well. Add
mushrooms to salad; toss well. |
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2 |
To prepare
vinaigrette: Place 2 Tablespoons reserved mushroom
soaking liquid, cilantro and next 9 ingredients
(cilantro through jalapeño) in a food processor; process
until smooth. |
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3 |
Combine salad,
vinaigrette, onions, and 2 Tablespoons peanuts in a
large bowl; toss well. Serve. |
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Servings: 4 |
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Yield: Serving Size: 1
1/4 cups salad topped with
2 T. sprouts and sprinkle each with 1 1/2 tsp. peanuts |
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Nutrition Facts |
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Amount Per Serving |
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Calories |
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341.12 |
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Calories From Fat (23%) |
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79.15 |
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% Daily Value |
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Total Fat
9.23g |
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14% |
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Saturated Fat 1.08g |
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5% |
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Cholesterol
0.00mg |
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0% |
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Sodium
614.18mg |
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26% |
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Potassium
806.29mg |
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23% |
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Carbohydrates
54.32g |
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18% |
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Dietary Fiber 8.08g |
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32% |
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Sugar 8.91g |
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Sugar Alcohols 0.00g |
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Net Carbohydrates
46.23g |
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Protein
13.07g |
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26% |
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Recipe Source |
| Cooking
Light |
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