I found this recipe in the April 1998 issue of Bon Appetit. It was super simple and got rave reviews! It was a great dish to feed a crowd. Next time I make it I will most likely include more peppers and carrots but other than that it was great!
Yield: Makes 4 servings
4 teaspoons oriental sesame oil
1 cup shredded carrot
1/2 red bell pepper, very thinly sliced
1 cup matchstick-size strips peeled jicama
1 cup (packed) spinach leaves (about 1 ounce), thinly sliced
3 tablespoons thick teriyaki marinade
3 tablespoons rice vinegar
2 tablespoons sugar
1 teaspoon minced garlic
Cook spaghetti in large pot of boiling salted water until just tender but still firm to bite. Drain; rinse with cold water and drain well. Place spaghetti in large bowl; add 1 teaspoon sesame oil and toss to blend. Add carrot, bell pepper, jicama and spinach to bowl.
Whisk next 4 ingredients and remaining 3 teaspoons sesame oil in small bowl to blend. Season dressing with salt and pepper. Add dressing to salad and toss to combine.
Divide salad among bowls and serve.
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