Wednesday, May 25, 2011

Holy Cow

I cannot deal with how good this recipe was!!  I halved the recipe just in case it didn't turn out but now i'm wishing I would have made the entire thing!  Maybe it's better this way bc I probably would have eaten all 4 servings.  One serving is 12P+.  This isn't the lightest dish but if you're craving something cold & crunchy, vegetable-y, and fulfilling (thank you oils!!) then make this!!  I'm even going to put the recipe on here -

IowaGirlEat's Asian Noodle Salad
Serves 4.

For the salad:
4oz linguini, dry
1 cup frozen edamame (Didn't use in my dish, didn't need to add more points!)
1 large cucumber, seeded & chopped
1 cup chopped baby spinach (Increased it to 1 & 3/4 cup; you could add more)
1 1/2 cups broccoli slaw
2 green onions, sliced
1/2 cup cilantro, finely chopped
1/3 cup salted peanuts, chopped
2/3 block extra-firm tofu, pressed & cubed
Lime wedges to garnish each serving

For the dressing: (So Gooood!)
1 lime, juiced
4 Tablespoons soy sauce
2 Tablespoons peanut oil
2 Tablespoons vegetable oil (I only had olive oil, it worked fine)
1 Tablespoon sesame oil
2 Tablespoons agave nectar
1 inch fresh ginger, finely minced
2 garlic cloves, finely minced

*You probably could get away with using 2/3 - 3/4th of the sauce only; which would help decrease the pts value of the dish.
*Any veggies can be substituted and sugar can be used instead of avage nectar. 

Cook pasta according to package directions. When the pasta has three minutes left, add edamame into the boiling water. Drain and rinse with cold water, then pour into a large bowl and add remaining salad ingredients. In a separate bowl, whisk together dressing ingredients. Pour over salad and mix to combine.

Her photos are much better than mine but here you go:

I added more spinach.  This is going to be the best lunch that i'll probably end up eating for breakfast.

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