Friday, July 01, 2005

Asian Pasta Salad

Asian Pasta Salad(Adapted from CL)

2 tablespoons sliced almonds
2 tablespoons unsalted sunflower seed kernels
8 ounces wheat Chinese style noodles, crumbled
1/3 cup white wine vinegar
1/3 cup less-sodium beef broth
1/4 cup sugar
2 tablespoons canola oil
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup chopped green onions
10 ounces broccoli slaw

In a dry skillet over medium heat, add almonds, sunflower seed kernels, and noodles to pan. Cook 3 minutes or until lightly toasted, stirring frequently.

In a small bowl, whisk together vinegar, broth, sugar, oil, salt, and pepper.

Combine toasted nut mixture, green onions, and slaw in a large bowl. Add vinegar mixture, tossing well to combine. Let stand 5 minutes before serving.

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