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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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When I worked as a cook on the ferries that travel between Bellingham, Washington and southeastern Alaska. I served this salad to our passengers and crew, and it always received compliments, notes Patricia Morgan of Haines, Alaska. It's best chilled overnight. Ingredients:
1/2 cup reduced-sodium soy sauce |
1/2 cup rice vinegar |
3 tablespoons orange juice |
3 tablespoons canola oil |
1 tablespoon sesame oil |
2 garlic cloves, minced |
2 teaspoons ground ginger |
1 teaspoon peanut butter |
3/4 teaspoon salt |
1/2 teaspoon cayenne pepper |
12 ounces uncooked spaghetti |
1 cup fresh broccoli florets |
1 cup fresh or frozen snow peas, thawed |
1 cup julienned sweet red pepper |
1 cup julienned zucchini |
1/2 cup thinly sliced celery |
1 pound boneless beef sirloin steak, cooked and cut into thin strips |
2 tablespoons sesame seeds, toasted |
Directions:
1. For dressing, combine the first 10 ingredients in a blender; cover and process until blended.
2. Cook spaghetti according to package directions; drain and place in a large bowl. Add the broccoli, peas, red pepper, zucchini, celery and cooked beef. Add dressing and toss to coat.
3. Cover and refrigerate for at least 2 hours. Just before serving, sprinkle with sesame seeds. Yield: 8 servings.
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