Asian Summer Salad
You can prepare this main-dish salad in the morning, then enjoy a relaxing afternoon at the beach knowing dinner is waiting in the fridge.
Ingredients
- 8 ounces uncooked vermicelli pasta
- 3/4 cup julienne-cut carrots, 2 inches long
- 3/4 cup julienne-cut zucchini, 2 inches long
- 3/4 cup chopped red bell pepper
- 1/3 cup sliced green onions with tops
- 3/4 pound deli roast turkey or chicken breast, cut 1/2 inch thick
- 1/4 cup vegetable oil
- 3 tablespoons rice vinegar
- 3 tablespoons reduced-sodium soy sauce
- 2 teaspoons sugar
- 1/8 teaspoon ground red pepper
- 1 teaspoon finely chopped, peeled fresh gingerroot
- 1 garlic clove, pressed
- Coarsely chopped peanuts or cashews and fresh cilantro (optional)
Directions
- For salad, break vermicelli into quarters. Cook according to package directions in (4-qt./3.8-L) Casserole; drain and rinse under cold running water using large Stainless Mesh Colander. Place vermicelli in large Bamboo Fiber Mixing Bowl and set aside.
- Using Julienne Peeler, cut carrots and zucchini into julienne strips; Or, grate carrot and zucchini into long strips with Veggie Strip Maker, being careful to avoid seeds. Cut strips into 2-inch pieces using Chef's Knife. Chop bell pepper and slice green onions. Cut turkey into thin pieces, 2 inches long. Add vegetables and turkey to vermicelli.
- For dressing, combine oil, vinegar, soy sauce, sugar and ground red pepper in Small Batter Bowl. Peel gingerroot; finely chop using Food Chopper. Add gingerroot and garlic pressed with Garlic Press to batter bowl. Mix well using Stainless Whisk. Pour dressing over salad; toss to coat. Cover and refrigerate at least 1 hour to allow flavors to blend. Spoon salad into serving bowl. Garnish with chopped peanuts and cilantro, if desired.