Weight watchers pasta noodle salad

Yield: 1 Servings

Measure Ingredient
1 cup Cooked thin spaghetti
3 ounces Diced cooked chicken
½ cup Bean sprouts
¼ cup Sliced green onions
¼ cup Diced red pepper
½ ounce Dry roasted peanuts, chopped
2 tablespoons Reduced-sodium soy sauce
1 tablespoon Water
1 tablespoon Creamy peanut butter
¾ teaspoon Peanut oil
½ \N Garlic clove, minced
¼ teaspoon Minced pared gingeroot
¼ teaspoon Chinese sesame oil
\N dash Ground red pepper
1 cup Shredded lettuce

In medium mixing bowl combine spaghetti, chicken, bean sprouts, scallions, bell pepper, and peanuts; set aside. In blender combine remaining ingredients except lettuce and process on high speed until thoroughly combined. Add to spaghetti mixture and toss to coat.

Cover and refrigerate until chilled, about 30 minutes.

To serve, on serving platter arrange lettuce around edge of platter; fill center of platter with spaghetti mixture.

Each serving provides; 2½ Protein Exchanges, 1 Bread exchange, 2 vegetable exchanges, 1 ½ fat exchange, 680 mg sodium, 38 mg cholesterol

Note: sometimes I use different veggies, the dressing is the best part.

From: Kathy Smith <kathy@...> on rec.food.recipes

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