Asian-Style Vermicelli Salad

• Dressing
• 1-1/4 cups KRAFT Lime Cilantro Vinaigrette
• 3 Tbsp. white miso soybean paste
• 2-1/2 Tbsp. chili-garlic sauce
• Salad
• 2-1/2 qt. vermicelli, cooked, rinsed and cooled
• 1 Tbsp. sesame oil
• 1-1/4 qt. napa cabbage, chiffonade
• 1-1/4 qt. English cucumbers, cut into shoestring pieces
• 1-1/4 qt. fresh bean sprouts
• 3-3/4 cups shiitake mushrooms, sliced, sauteed
• 2-1/2 cups snow peas, blanched, cut diagonaly in half
• 2-1/2 cups carrots, julienned
• 1-2/3 cups red onions, thinly sliced
• 1-1/4 cups red peppers, julienned
• 1-1/4 cups green onions, chopped
• 1-1/4 cups cilantro, chopped
• 3/4 cup peanuts, chopped Rite Aid Buy 1 Get 1 Free thru 02/06

1. Dressing: Mix ingredients until well blended.
2. Refrigerate until ready to use.
3. Salad: Toss cooled pasta with oil in large bowl.
4. Add all remaining ingredients except nuts; mix well.
5. Add Dressing; toss to coat.
6. For each serving: Plate 1 cup Salad; top with 1/2 Tbsp.
7. nuts.

dressing, cilantro, white miso soybean paste, chiligarlic sauce, salad, vermicelli, sesame oil, cabbage, cucumbers, fresh bean sprouts, shiitake mushrooms, snow peas, carrots, red onions, red peppers, green onions, cilantro, peanuts

Taken from www.kraftrecipes.com/recipes/asian-style-vermicelli-salad-116601.aspx (may not work)