Linguine Salad with Peanut Sauce
Contributed by: Phyllis Pellman Good of Fix-It and Enjoy-It Cookbook
Meet the Fix-It and Enjoy-It Cookbook, an irresistible collection of All-Purpose, Welcome-Home Recipes. Fix-It and Enjoy-It Cookbook offers choice recipes for stove-top and oven cooking.
Note this:
Fix-It and Enjoy-It Cookbook brings you:
- delicious food for everyday that is easy to prepare;
- recipes which use ingredients that are already in most cooks’ cupboards;
- recipes which are not intimidating; the skills they require are simple and basic;
- nutritional food which your family and friends of all ages will heartily enjoy!
This wonderful collection is packed with more than 800 recipes. Each includes the amount of Prep Time and Cooking Time needed. Each includes clear, step-by-step procedures for making the dish.
Fix-It and Enjoy-It Cookbook delivers recipes that are easy and pleasing -- for the cook -- and all who gather around the table. This is good everyday food! Persons who have loved the Fix-It and Forget-It slow cooker series will also love the all-purpose Fix-It and Enjoy-It Cookbook!
Gretchen H. Maust, Keezletown, VA
Prep Time: 15 minutes - Cooking Time: 15 minutes
Ingredients:
- 8-oz. box dry linguine
- 1/2-1 cup chopped scallions
- 1 diced cucumber
- 1/4 cup peanut butter
- ? cup cider or rice vinegar
- 1/4 cup soy sauce
- 1/4 cup warm water
- 1/3 cup sesame oil
- 2 cloves minced garlic
- 1/2 tsp. 5-spice powder
- hot sauce to taste
- dark green lettuce leaves
- toasted sesame seeds and tomato wedges for garnish
Directions:
Cook linguine as directed on box, but undercook slightly. Drain. Rinse with cool water.
In a large bowl, combine linguini, scallions, and cucumber.
In a separate bowl, whisk together peanut butter, vinegar, soy sauce, water, oil, garlic, 5-spice powder, and hot sauce.
Arrange lettuce on platter. Spoon linguine mixture into the middle. Drizzle dressing over top. Garnish with sesame seeds and tomato wedges.
Variations:
For a heartier dish, add cubed cooked chicken or turkey.
Serve hot, replacing the cucumbers with cooked zucchini.
Tip: I like to triple the peanut sauce and keep it in the refrigerator to use as a salad dressing or dipping sauce for grilled chicken.
Serving Size: Makes 6 Servings
