Thai pasta and seafood salad
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Smooth or chunky peanut butter |
| ¼ | cup | Hot water |
| ⅓ | cup | Cider vinegar |
| 2 | tablespoons | Soy sauce |
| 1 | tablespoon | Grated fresh ginger root |
| 1 | teaspoon | Minced garlic |
| 7 | cups | Chilled cooked shrimp and scallops |
| 3 | mediums | Kirby pickling cucumbers, halved lengthwise, seeded and thinly sliced crosswise |
| 2 | mediums | Red bell peppers, cored, seeded and thinly sliced |
| 1 | cup | Cilantro leaves, chopped (optional) |
| ½ | cup | Sliced scallions |
Directions
PEANUT GINGER DRESSING
SALAD
Peanut-Ginger Dressing: Whisk peanut butter and hot water in a large bowl until smooth. Whisk in vinegar, soy sauce, sugar, gingerroot and garlic.
Add remaining ingredients. Toss to mix. Makes about 12 cups/6 servings.
For a spicier version, sprinkle with crushed red pepper.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini