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Asian Summer Salad




Source of Recipe


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Salad

8 oz. uncooked vermicelli pasta
3/4 c julienne-cut carrots, 2 inches long
3/4 c julienne-cut zucchini, 2 inches long
3/4 c chopped red bell pepper
1/3 c sliced green onions w/tops
3/4 pound deli roast turkey or chicken breast, cut 1/2 inch thick

Dressing

1/4 c vegetable oil
3 tbsp rice vinegar
3 tbsp reduced sodium soy sauce
2 tsp sugar
1/8 ground red pepper
1 tsp finely chopped, peeled fresh gingerroot
1 garlic clove, pressed
coarsly chopped peanuts or cashews and fresh cilantro (optional)


For salad, break vermicelli into quarters and cook according to package
directions. Drain and rinse under cold running water in large
collander.

Add vegetables and turkey/chicken to vermicelli.

For dressing, combine oil, vinegar, soy sauce, sugar and red pepper in
small bowl. Add gingerroot and garlic and whisk. Pour dressing over
salad and toss. Cover and refrigerate at least 1 hour to allow flavors
to blend. Spoon into bowls and garnish with nuts and cilantor if
desired.