Oriental pasta salad^

Yield: 4 servings

Measure 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
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

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

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