Enjoy this recipe from 101 Soups, Salads & Sandwiches Cookbook.
Submitted by: Rhonda Schmidt from Emporia, KS
8-oz. pkg. thin spaghetti, uncooked and broken into fourths
3/4 c. carrot, peeled and cut into 2-inch strips
3/4 c. zucchini, cut into 2-inch strips
3/4 c. red pepper, chopped
1/3 c. green onion, sliced
3/4 lb. deli roast turkey, cut into 2-inch-long strips
Garnish: chopped peanuts, chopped fresh cilantro
Ginger Dressing:
1/4 c. canola oil
3 T. rice vinegar
3 T. reduced-sodium soy sauce
2 t. sugar
1/8 t. fresh ginger, grated
1/8 t. cayenne pepper
1 clove garlic, chopped
Cook pasta according to package directions; drain and rinse with cold water. In a large bowl, combine all
ingredients except Ginger Dressing and garnish. In a separate bowl, whisk together all ingredients for Ginger Dressing. Pour over salad; toss. Refrigerate one hour; garnish as desired. Makes 6 to 8 servings.