Asian Pasta Salad

Use any combination of nuts and seeds. This salad would also be good with sliced bell pepper or shiitake mushrooms. Serve as an accompaniment to pepper steak or pork chops glazed with hoisin sauce. Look for the wheat noodles labeled as plain for this salad.

Yield: 12 servings (serving size: about 3/4 cup)

Ingredients

• 2  tablespoons  sliced almonds
• 2  tablespoons  unsalted sunflower seed kernels
• 1  (8-ounce) package Chinese noodles, crumbled (such as ka-me)
• 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
• 1  (10-ounce) package angel hair slaw

Preparation

Heat a medium nonstick skillet over medium heat. Add almonds, sunflower seed kernels, and noodles to pan; cook 3 minutes or until lightly toasted, stirring frequently.

Combine vinegar, broth, sugar, oil, salt, and pepper in a small bowl, stirring with a whisk.

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

Nutritional Information

Calories:

130 (28% from fat)

Fat:

4g (sat 0.3g,mono 1.9g,poly 1.3g)

Protein:

3g

Carbohydrate:

20.9g

Fiber:

1.5g

Cholesterol:

0.0mg

Iron:

0.5mg

Sodium:

165mg

Calcium:

12mg