Becky Luigart-Staynor; Melanie J. Clarke

This light dinner offers a welcome respite from typical winter meals. (Serves 4)
Chinese Chicken and Persimmon Lettuce Wraps
Rice noodle salad*

Mango sorbet

MyRecipes
March 03, 2010

* Cook 10 ounces rice stick noodles according to package directions; drain and place in a large bowl. Combine 1/4 cup fat-free, less-sodium chicken broth, 1/4 cup sugar, 1/4 cup fresh lime juice, 1 1/2 tablespoons fish sauce, 2 teaspoons chile garlic sauce, and 2 minced garlic cloves. Drizzle over noodles; toss well to coat. Add 1/2 cup matchstick-cut carrot, 1/2 cup julienne-cut cucumber, and 3 tablespoons chopped fresh cilantro; toss well to combine.

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