Asian Summer Salad

• 8-oz. pkg. thin spaghetti, uncooked and broken into fourths
• 3/4 cup carrot, peeled and cut into 2-inch strips
• 3/4 cup zucchini, cut into 2-inch strips
• 3/4 cup red pepper, chopped
• 1/3 cup green onion, sliced
• 3/4 pound deli roast turkey, cut into 2-inch-long strips
• Garnish: chopped peanuts, chopped fresh cilantro
• Ginger Dressing:
• 1/4 cup canola oil
• 3 tablespoon rice vinegar
• 3 tablespoons reduced-sodium soy sauce
• 2 teaspoons sugar
• 1/8 tablespoon fresh ginger, grated
• 1/8 teaspoon cayenne pepper
• 1 clove garlic, chopped

1. Cook pasta according to package directions; drain and rinse with cold water. In a large bowl, combine all ingredients except Ginger Dressing and garnish. In a separate bowl, whisk together all ingredients for Ginger Dressing. Pour over salad; toss. Refrigerate one hour; garnish as desired.

thin spaghetti, carrot, zucchini, red pepper, green onion, deli, peanuts, ginger dressing, canola oil, rice vinegar, soy sauce, sugar, fresh ginger, cayenne pepper, clove garlic

Taken from www.myrecipes.com/recipe/asian-summer-salad (may not work)