Yield: 4 Servings
|2 ounces||Dry cellophane or bean|
|\N \N||Thread noodles|
|2 cups||Peeled, seeded, and sliced|
|2 cups||Thinly sliced red bell|
|\N \N||Peppers (I chopped them into|
|\N \N||Chunks )|
|1 cup||No-oil Italian dressing or|
|\N \N||Vinaigrette (I used less|
|\N \N||Than 1C -- about 3/4)|
|1 tablespoon||Freshly minced basil|
|1 tablespoon||Freshly miced cilantro|
|⅛ teaspoon||Red hot chili flakes (I made|
|\N \N||My own from dried chilis)|
Drop the noodles into boiling water until done (length of time depends on type; read the label). Drain. Toss all ingredients together and marinate for at least 1 hour. Serve on a bed of lettuce.
I used 3½ oz of noodles, and less dressing. The chili makes it hot so if you don't like spicy, it would be fine to leave it out. You may want to break the noodles a little before cooking (but not too much).
I made the mistake of not breaking them and ended up having to cut them a little in order to get my ingredients to combine properly.
This salad is even better the next day. I imagine it travels nicely because it isn't too soupy.
For those who care:
1C: 84 Cal. ½ g total fat trace saturated fat 0 mg cholesterol From Ornish's "Program for Reversing Heart Disease". From: Patricia Thorp <thorp@...>. Fatfree Digest [Volume 8 Issue 58] June 19, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@...