Try this pasta salad dressed in flavors of ginger for the ultimate Asian Summer Salad.
8-oz. pkg. thin spaghetti, uncooked and broken into fourths
3/4 cup carrot, peeled and cut into 2-inch strips
3/4 cup zucchini, cut into 2-inch strips
3/4 cup red pepper, chopped
1/3 cup green onion, sliced
3/4 pound deli roast turkey, cut into 2-inch-long strips
Garnish: chopped peanuts, chopped fresh cilantro
1/4 cup canola oil
3 tablespoon rice vinegar
3 tablespoons reduced-sodium soy sauce
2 teaspoons sugar
1/8 tablespoon fresh ginger, grated
1/8 teaspoon cayenne pepper
1 clove garlic, chopped
How to Make It
Cook pasta according to package directions; drain and rinse with cold water. In a large bowl, combine all ingredients except Ginger Dressing and garnish. In a separate bowl, whisk together all ingredients for Ginger Dressing. Pour over salad; toss. Refrigerate one hour; garnish as desired.
101 Soups, Salads & Sandwiches Cookbook
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