|
|
SALADS AND SALAD
DRESSINGS:
Spring Noodle Salad with Ginger- Peanut Vinaigrette
|
Spring
Noodle Salad with Ginger- Peanut Vinaigrette |
|
|
|
|
|
Great salad for
spring from Cooking Light...
|
|
|
|
SALAD: |
|
|
½
cup |
|
boiling water |
|
|
One
½-ounce |
|
package dried shiitake mushrooms |
|
|
6
ounces |
|
uncooked spaghettini or angel hair pasta |
|
|
2
cups |
|
(3-inch) julienne-cut carrot |
|
|
2
cups |
|
(1-inch) diagonally sliced asparagus |
|
|
½
lb |
|
snow
peas, trimmed and cut lengthwise into
thin strips
|
|
|
|
|
VINAIGRETTE: |
|
|
½
cup |
|
cilantro leaves |
|
|
¼
cup |
|
coarsely chopped fresh basil |
|
|
2
Tbs |
|
balsamic vinegar |
|
|
1½
Tbs |
|
low-sodium soy sauce |
|
|
1
Tbs |
|
minced peeled fresh ginger |
|
|
1
Tbs |
|
mirin (sweet rice wine) or slightly
sweet white wine (ie. Riesling) |
|
|
1
Tbs |
|
roasted peanut oil or vegetable oil |
|
|
½
tsp |
|
salt |
|
|
2
cloves |
|
garlic, minced |
|
|
1
medium |
|
jalapeño pepper, halved and seeded
|
|
|
|
|
REMAINING INGREDIENTS: |
|
|
1
cup |
|
diagonally sliced green onions |
|
|
¼
cup |
|
coarsely chopped dry- roasted peanuts,
divided |
|
|
½
cup |
|
alfalfa sprouts |
|
|
|
|
|
|
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. |
|
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. |
|
3 |
Combine
salad, vinaigrette, onions, and 2 Tablespoons
peanuts in a large bowl; toss well. Serve. |
|
|
|
|
Servings: 4 |
|
Yield: Serving
Size: 1 1/4 cups salad topped with
2 T. sprouts and sprinkle each with 1 1/2 tsp. peanuts |
|
|
|
Nutrition Facts |
|
|
|
|
|
|
|
|
|
Amount Per Serving |
|
|
|
|
Calories |
|
341.12 |
|
|
Calories From Fat (23%) |
|
79.15 |
|
|
|
|
% Daily Value |
|
Total Fat
9.23g |
|
14% |
|
|
Saturated Fat 1.08g |
|
5% |
|
|
Cholesterol
0.00mg |
|
0% |
|
|
Sodium
614.18mg |
|
26% |
|
|
Potassium
806.29mg |
|
23% |
|
|
Carbohydrates
54.32g |
|
18% |
|
|
Dietary Fiber 8.08g |
|
32% |
|
|
Sugar 8.91g |
|
|
|
|
Sugar Alcohols 0.00g |
|
|
|
|
Net Carbohydrates
46.23g |
|
|
|
|
Protein
13.07g |
|
26% |
|
|
|
|
WW
POINTS: 7
|
|
Recipe Source |
|
Cooking Light |
|
|
|
|
|
|
|
|
PRINT this
Recipe
RATE this Recipe
|
|
