Canola oil and peanuts provide vitamin E and niacin in this make-ahead side salad. For a main dish with even more niacin, add shredded rotisserie chicken. Serve with hot sauce, such as Sriracha, for extra kick.

Maureen Callahan
Recipe by Cooking Light September 2006

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Yield:
6 servings
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Ingredients

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Directions

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  • To prepare dressing, combine the first 9 ingredients, stirring with a whisk, and set aside.

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  • To prepare salad, cook carrots and noodles in boiling water 1 minute; drain. Place noodle mixture in a large bowl. Add bok choy and next 5 ingredients (through mint); toss gently to combine. Pour dressing over noodle mixture; sprinkle with 2 tablespoons peanuts. Toss gently to combine. Place 1 lettuce leaf on each of 6 plates. Top each leaf with 1 cup salad; sprinkle each serving with 1/2 teaspoon peanuts.

Nutrition Facts

163 calories; calories from fat 29%; fat 5.2g; saturated fat 0.5g; mono fat 2.7g; poly fat 1.7g; protein 2.7g; carbohydrates 26g; fiber 2.3g; iron 1mg; sodium 415mg; calcium 48mg.
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