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SALAD: |
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3 ounces uncooked linguine |
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1 pound fresh green beans, ends trimmed |
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2 cups celery, thin sliced on the diagonal |
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1 small red bell pepper, thin sliced lengthwise |
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3 green onions, sliced to 1/2 inch |
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1/3 cup chopped fresh cilantro |
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DRESSING: |
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1/4 cup rice wine vinegar |
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1/4 cup soy sauce |
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2 tablespoons toasted sesame oil |
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2 teaspoons grated peeled fresh ginger |
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1/2 teaspoon sugar |
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1/4 teaspoon pepper |
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3 garlic cloves, crushed |
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Optional: 1 red jalapeño pepper, seeded and finely chopped (about 1 tablespoon) |
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| Cook linguine according to package directions, adding the green beans during the last 3 minutes of cooking. Drain and rinse with cold water. |
| While the linguine is draining, prepare the dressing: combine vinegar and remaining ingredients in a small bowl or jar; whisk or shake well. |
| Place linguine and green beans in a large bowl with celery, bell pepper, onions, and cilantro. Pour the dressing over the salad and toss gently to combine. Cover and chill before serving. |
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