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Asian Summer Salad

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    Source: www.tastebook.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Carbohydrates, Cellulose
    VitaminsA, B1, B2, B3, C, P
    MineralsZinc, Copper, Fluorine, Silicon, Calcium, Potassium, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 8 ounces vermicelli or spaghetti

    2. 3/4 cup julienne-cut carrot s

    3. 3/4 cup julienne-cut zucchini

    4. 3/4 cup chopped red bell pepper

    5. 1/3 cup sliced green onion s

    6. 3/4 lb roast turkey or chicken, cut 1/2 thick

    7. Dressing :

    8. 1/4 cup vegetable oil

    9. 3 T rice vinegar

    10. 3 T soy sauce

    11. 2 teasugar

    12. teaground red pepper

    13. 1 teafinely chopped ginger

    14. 1 garlic clove, pressed

    15. Coarsely chopped peanuts and fresh cilantro

    Instructions Jump to Ingredients ↑

    1. Break pasta in half or in quarters and cook according to directions. Rinse with cold water.

    2. Add vegetables and meat to pasta.

    3. Combine oil, vinegar, soy sauce, sugar, and ground red pepper. And ginger and garlic. Mix well.

    4. Pour dressing over salad and toss well.

    5. Cover and refrigerate at least 1 hour to let flavors blend. Garnish with peanuts and cilantro. Serve cold.

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