Thursday, January 31, 2013

Peanut Noodle Salad

Peanut Noodle Salad

8 oz whole wheat spaghetti
1 Tablespoon olive oil
1 large stalk celery, peeled and finely chopped
3 scallions (both white and green parts), chopped on an angle


1 Tablespoon olive oil
1 garlic clove
¼ cup creamy peanut butter
1 Tablespoon Stevia (optional)
Juice of 1 lime
¼ cup of water

Bring a large pot of water to a boil.  Salt the water and add the noodles.  Cook according to the packages directions, but drain 1-2 minutes shy of the suggested cooking time to achieve the “al dente” texture.
Drain and rinse noodles thoroughly with cold water

While the noodles are cooking, heat 1 Tablespoon of olive oil in a skillet over medium-low heat. 
Add celery and cook 2 minutes.
Add scallions and cook 1-2 minutes.
Remove from heat and transfer to a mixing bowl.
Add the cooked noodles.

Making of the dressing:

Combine all dressing ingredients in a blender.  Blend until creamy and very smooth.  Pour the dressing over noodles and veggies.
Toss to coat. 
Chill salad in fridge for at least 1 hour before serving.

Toss lightly just before serving.
 Serve with Asian Lettuce Wraps.

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