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. From: Kathy Smith
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|Serving Size: 1 Serving (571g)|
|Recipe Makes: 1|
|Calories from Fat: 319 (24%)|
|Amt Per Serving||% DV|
|Total Fat 35.4g||47 %|
|Saturated Fat 7.3g||37 %|
|Monounsaturated Fat 16.2g|
|Polyunsanturated Fat 8.8g|
|Cholesterol 63mg||19 %|
|Sodium 4278.4mg||148 %|
|Potassium 1278.8mg||34 %|
|Total Carbohydrate 186g||55 %|
|Dietary Fiber 11.8g||47 %|
|Sugars, other 174.2g|
|Protein 62g||89 %|
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Calories per serving: 1307
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