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1/4 cup natural peanut butter
1/4 cup low fat plain yogurt
1 tablespoon sugar
4 garlic cloves, peeled
1 teaspoon toasted sesame oil
1/4 cup lime juice
1/4 teaspoon Tabasco sauce
2 tablespoons low sodium soy sauce
1/2 pound leftover, cooked linguini
2 small carrots, peeled, cut into thin strips
1/2 pound snow peas, halved diagonally
1 small red pepper, cut into thin strips
2 scallions, thinly sliced
4 pieces leftover, grilled salmon fillet, about 1 1/4 pounds
1/4 cup cilantro leaves, chopped
1. Combine the peanut butter, yogurt, sugar, garlic, sesame oil, lime juice, Tabasco and soy sauce in a food processor and process for 30 seconds. Taste and adjust seasoning. Transfer the dressing to a large bowl.
The dressing can be made ahead and stored in the refrigerator for up to one week.
2. Add the cooked linguini to the dressing and toss well.
3. Bring a medium saucepan of salted water to a boil over medium high heat. Add the carrots and cook for 2 minutes. Add the snow peas and cook another 30 seconds. Drain and rinse with cold water. Add the carrots, snow peas and scallions to the linguini. Toss well.
4. Divide the pasta salad between 4 plastic containers. Place a piece of grilled salmon on top of each one and garnish with the cilantro leaves. Cover and refrigerate until ready to eat.
Serving Size: 1 cup noodles with salmon
Number of Servings: 4
|Fat||21 g||Fiber||5 g|
|Protein||46 g||Saturated Fat||3 g|
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