Weight Watchers Pasta Noodle Salad

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2 tb Reduced-sodium soy sauce
1 c lettuce; Shredded
1/2 Garlic; minced
1/2 c Bean sprouts
1 tb Water
1/4 c red pepper; Diced
1 tb Creamy peanut butter
3/4 ts Peanut oil
1/4 ts Chinese sesame oil
ds Ground red pepper
1 c thin spaghetti; Cooked
1/2 oz peanuts; Dry roasted, chopped
3 oz chicken; Diced cooked
1/4 c Green Onions; Sliced
1/4 ts gingeroot; Minced pared

Original recipe makes 1



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 on rec.food.recipes

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Calories Per Serving: 1307 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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