Asian Green Bean Salad

Super tasty but definitely needs another flavor to boost it. Next time I think I will do less rice wine vinegar and add chopped peanuts.  Also, I don't like jalapenos so I omitted that and I used honey instead of sugar. I will make this again.

This is really good and really easy. Love the colors and flavors. Will definitely make again. I added chicken for more protein. Served with a cucumber and tomato salad.

I made this with spaghetti squash instead of linguine and it was delicious!

Delicious! I added toasted pecans to this salad to up the calorie and protien count for my very active 16 year old son. They were a wonderful topping, and this made a quick and easy meal.

The recipe was a little labor intensive but fairly easy. Unfortunately I didn't realize how much kick the peanut sauce would have. I have super sensitive taste buds so it was way to spicy for me, but my fiance absolutely LOVED it. If I make it again, I'd use half the sauce or omit it altogether.

I have made this several times for family and frinds. Almost everyone likes it! I do blanch the vegetables so that they are not so cold crisp but more warm tender. The dressing is wonderful and full of flavor! Even the kids like it!

My husband and I love this light salad. Perfect for summer. I make the Asian Barbecue Chicken (March 2002) using boness chicken breasts and serve sliced on top or on the side. They go great together.

I have made this salad several times. It is one of my favorites! I especially like it for lunch, and I eat it hot or cold. I often throw in an egg for a little added protein. I've made it with whole wheat noodles and it's very good. I am on Weight Watchers, and with an egg it only comes in at 3 points for the meal. If you like Asian food, you will love this simple and fresh recipe.