Linguine Salad with Peanut Sauce
Contributed by: Phyllis Pellman Good of Fix-It and Enjoy-It Cookbook
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Gretchen H. Maust, Keezletown, VA
Prep Time: 15 minutes - Cooking Time: 15 minutes
- 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
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.
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