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

Dressing:

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.