Yield: 4 -5
|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)|
>From Ornish's "Program for Reversing Heart Disease": 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:
½ g total fat trace saturated fat 0 mg cholesterol Posted to KitMailbox Digest by Sandy <delite@...> on Apr 10, 1998