Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 2 ounces | Dry cellophane or bean |
| Thread noodles | |
| 2 cups | Peeled, seeded, and sliced |
| Cucumbers | |
| 2 cups | Thinly sliced red bell |
| Peppers (I chopped them into | |
| Chunks ) | |
| 1 cup | No-oil Italian dressing or |
| Vinaigrette (I used less | |
| Than 1C -- about 3/4) | |
| 1 tablespoon | Freshly minced basil |
| 1 tablespoon | Freshly miced cilantro |
| ⅛ teaspoon | Red hot chili flakes (I made |
| My own from dried chilis) | |
| Lettuce |
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.
Other tips:
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@...
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