Oriental pasta salad^
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Spaghetti, broken in half |
| And cooked | ||
| 1 | cup | To 2 broccoli florets, |
| Cooked until crisp tender | ||
| 2 | Green onions, sliced | |
| 1 | cup | Snow peas, cooked until |
| Crisp tender | ||
| 1 | Carrot, julienned, cooked | |
| Until crisp tender | ||
| ½ | Cuke, peeled, seeded and | |
| Sliced | ||
| ORIENTAL DRESSING | ||
| 1 | teaspoon | Cornstarch |
| 7 | teaspoons | Chicken stock |
| 1 | tablespoon | Lowsodium soy sauce |
| 3 | tablespoons | Rice vinegar |
| 1 | tablespoon | Lemon juice |
| 3 | cloves | Garlic, minced |
| 1 | teaspoon | Grated gingerroot |
| ¼ | teaspoon | Five spice powder |
| 1 | teaspoon | Apple juice concentrate |
| 2 | drops | Oriental sesame oil |
| 1 | cup | Shredded chicken, optional |
Directions
Combine pasta and vegetables and set aside while making dressing.
Combine dressing ingredients, bring to a boil and boil until thickened, 1 minute, stirring constantly. Serve at room temperature.
Per serving without chicken: Calories: 262 Protein: 10g Carbohydrates: 52g Fat: trace Sodium: 173mg Cholesterol: 0mg Adapted from Cooking for Good Health by Gloria Rose ISBN: 0-89529-577-6 Entered by Carolyn Shaw 3-95.
Submitted By CAROLYN SHAW On 03-30-95