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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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The dressing can also be used for Chinese chicken salad or as a basting sauce for grilled steaks or chops. Look for rice vinegar in the Asian foods section of the supermarket. Ingredients:
8 ounces spaghetti, broken in half |
4 teaspoons oriental sesame oil |
1 cup shredded carrot |
1/2 red bell pepper, very thinly sliced |
1 cup matchstick-size strips peeled jicama |
1 cup (packed) spinach leaves (about 1 ounce), thinly sliced |
3 tablespoons thick teriyaki marinade |
3 tablespoons rice vinegar |
2 tablespoons sugar |
1 teaspoon minced garlic |
Directions:
1. Cook spaghetti in large pot of boiling salted water until just tender but still firm to bite. Drain; rinse with cold water and drain well. Place spaghetti in large bowl; add 1 teaspoon sesame oil and toss to blend. Add carrot, bell pepper, jicama and spinach to bowl.
2. Whisk next 4 ingredients and remaining 3 teaspoons sesame oil in small bowl to blend. Season dressing with salt and pepper. Add dressing to salad and toss to combine.
3. Divide salad among bowls and serve.
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