Salad
8 ounces uncooked vermicelli pasta
3/4 cup julienne-cut carrots, 2 inches long
3/4 cup julienne-cut zucchini, 2 inches long
3/4 cup chopped red bell pepper
1/3 cup sliced green onions with tops
3/4 pound deli roast turkey or chicken breast, cut 1/2 inch thick

Dressing

1/4 cup vegetable oil
3 tablespoons rice vinegar
3 tablespoons reduced-sodium soy sauce
2 teaspoons sugar
1/8 teaspoon ground red pepper
1 teaspoon finely chopped, peeled fresh gingerroot
1 garlic clove, pressed
Coarsely chopped peanuts or cashews and fresh cilantro (optional)

Directions:
1. For salad, break vermicelli into quarters. Cook according to package directions in Professional (4-qt.) Casserole; drain and rinse under cold running water using large Colander. Place vermicelli in large Colander Bowl and set aside.

2. Using Julienne Peeler, cut carrots and zucchini into julienne strips; cut strips into 2-inch pieces using Chef’s Knife. Chop bell pepper and slice green onions. Cut turkey into thin pieces, 2 inches long. Add vegetables and turkey to vermicelli.

3. For dressing, combine oil, vinegar, soy sauce, sugar and ground red pepper in Small Batter Bowl. Peel gingerroot; finely chop using Food Chopper. Add gingerroot and garlic pressed with Garlic Press to batter bowl. Mix well using Stainless Steel Whisk. Pour dressing over salad; toss to coat. Cover and refrigerate at least 1 hour to allow flavors to blend. Spoon salad into serving bowl. Garnish with chopped peanuts and cilantro, if desired.

Yield: 6 servings

Nutrients per serving: (1 2/3 cups): Calories 300, Total Fat 11 g, Saturated Fat 1.5 g, Cholesterol 25 mg, Carbohydrate 35 g, Protein 16 g, Sodium 980 mg, Fiber 2 g

Cook’s Tips: This salad can be prepared up to 1 day in advance.

Pampered Chef