Noodles with Spinach, Red Bell Peppers, and Sesame Dressing
This colorful salad is sure to become a family request. Feel free to add your favorite ingredients, including grated carrots or broccoli florets or zucchini slices cooked until crisp-tender. It can be made a day ahead, but add the baby spinach leaves or watercress just before serving. Garnish with toasted sesame seeds.
Serves 4 (makes about 4 1/2 cups)
8 ounces linguini or udon noodles
2 tablespoons toasted sesame oil
2 tablespoons soy sauce, to taste
1 tablespoon seasoned rice vinegar, to taste
1/2 cup thinly sliced red bell pepper
1 1/2 cups tightly packed baby spinach leaves or 1 bunch watercress leaves, trimmed
(use top leafy part only), washed, and dried
1 very small garlic clove, crushed
1. Cook the noodles according to the package directions. Drain and rinse quickly under cold water. Drain again, then place in a large bowl.
2. Add the sesame oil, soy sauce, and rice vinegar to the noodles and toss to coat. Add the remaining ingredients and toss gently until well combined. Adjust the seasoning and serve. This salad keeps for 3 days refrigerated, although the spinach will wilt.
Nutrition Highlights: Vitamins A and C, and folic acid
Approximate Nutritional Information: Serving size: 1 cup noodles with sesame dressing: Calories: 253 cals.; Protein: 8 g.; Carbohydrates: 39 g.; Fat: 7 g.; Fiber:3 g.; Sodium: 438 mg.; Vitamin A: 1,880 IU; Vitamin C: 30 mg.; Diabetic Exchange: Bread/starch 2.5, Fat 1.5, Vegetable 1
Source: Eating for Pregnancy: The Essential Nutrition Guide and Cookbook for Today’s Mothers-to-Be.
