When I was working in Nashville, Tennessee, one of my favorite places for lunch was a small bistro directly across the street from the Main Library. They had scrumptious pastries for the morning and satisfying salads for lunch. My choice was their cold peanut noodle salad with fresh vegetables. I had not thought about that salad for quite some time until I ran across this recipe from the Eating Well Test Kitchen. Loaded with strips of chicken, red peppers, cucumbers and green onions, the pasta (I used whole wheat spaghetti) is bathed in a sauce of creamy peanut butter, rice wine vinegar, toasted sesame oil and soy sauce. I followed the recipe (see below) but feel it’s a bit too much rice wine vinegar. I am not a fan of Cilantro so that was not added to my dish. I used whole wheat pasta, low sodium soy sauce, and Smart Balance peanut butter for a healthier version. For purposes of my photo, I did not add the romaine but I will when this dish is served. Try making this dish with less rice wine vinegar and then add more if needed. You may also need to add a touch of sweetener; just taste the dish and make any necessary adjustments. I added a small amount of Splenda.
Many thanks to Eating Well Test Kitchen for this delicious recipe, click here:
I mean, who doesn’t like peanut butter for lunch!! Give this salad a try for your next get together or as a treat just for yourself. Go ahead, you deserve a treat. See ya in the kitchen ~ Barbara