Weight Watchers Pasta Noodle Salad

Recipe Ingredients

1 cup	237ml	Cooked thin spaghetti
3 oz	85g	Diced cooked chicken
1/2 cup	80g / 2.8oz	Bean sprouts
1/4 cup	15g / 0.5oz	Sliced green onions
1/4 cup	36g / 1.3oz	Diced red pepper
1/2 oz	14g	Dry roasted peanuts - chopped
2 tablespoons	30ml	Reduced-sodium soy sauce
1 tablespoon	15ml	Water
1 tablespoon	15ml	Creamy peanut butter
3/4 teaspoon	3.8ml	Peanut oil
1/2		Garlic clove - minced
1/4 teaspoon	1.3ml	Minced pared gingeroot
1/4 teaspoon	1.3ml	Chinese sesame oil

Recipe Instructions

ds Ground red pepper 1 c Shredded lettuce In medium mixing bowl combine spaghetti, chicken, bean sprouts, scallions, bell pepper, and peanuts; set aside. In blender combine remaining ingredients except lettuce and process on high speed until thoroughly combined. Add to spaghetti mixture and toss to coat. Cover and refrigerate until chilled, about 30 minutes.

To serve, on serving platter arrange lettuce around edge of platter; fill center of platter with spaghetti mixture.

Each serving provides; 2 1/2 Protein Exchanges, 1 Bread exchange, 2 vegetable exchanges, 1 1/2 fat exchange, 680 mg sodium, 38 mg cholesterol Note: sometimes I use different veggies, the dressing is the best part.

Source:
Michele Urvater

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