Weight Watchers Pasta Noodle Salad Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
1 cup: Cooked thin spaghetti,
3 ounce: Diced cooked chicken,
1/2 cup: Bean sprouts,
1/4 cup: Sliced green onions,
1/4 cup: Diced red pepper,
1/2 ounce: Dry roasted peanuts, chopped
2 tbsp: Reduced-sodium soy sauce,
1 tbsp: Water,
1 tbsp: Creamy peanut butter,
3/4 tsp: Peanut oil,
1/2: Garlic clove, minced
1/4 tsp: Minced pared gingeroot,
1/4 tsp: Chinese sesame oil,
ds Ground red pepper,
1 cup: Shredded lettuce,
Directions:
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; 2 1/2 Protein Exchanges, 1 Bread exchange, 2
vegetable exchanges, 1 1/2 fat exchange, 680 mg sodium, 38 mg
cholesterol
Note: sometimes I use different veggies, the dressing is the best
part.
From: Kathy Smith on rec.food.recipes
Source from luhu.jp
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; 2 1/2 Protein Exchanges, 1 Bread exchange, 2
vegetable exchanges, 1 1/2 fat exchange, 680 mg sodium, 38 mg
cholesterol
Note: sometimes I use different veggies, the dressing is the best
part.
From: Kathy Smith
Source from luhu.jp
Tags
Salads