Broccoli Noodle Salad & Asian Peanut Citrus Sauce

This Asian noodle salad is one of those recipes you'll find yourself
craving. The pasta and fresh vegetables are good, but it's the amazing
sauce that'll keep you coming back.

Broccoli Noodle Salad & Asian Peanut Citrus Sauce
from Crisco® Collection

Prep Time: 20 min.
Cook Time: 10 min.

1 package (16 ounces) linguine *or* other long pasta, cooked and drained
1/2 cup Crisco® canola oil
1/2 cup Jif® creamy peanut butter
1/2 cup orange juice
1/2 cup lemon juice
1/2 cup soy sauce
1 tablespoon sugar
1 small red, yellow *or* green pepper, chopped (about 1/2 cup)
1 large onion, chopped (about 1 cup)
1 tablespoon minced garlic
1 pound broccoli flowerets (about 3 cups)

1. Place the hot linguine into a large bowl. Drizzle with *1
tablespoon* oil and toss to coat.

2. Beat the peanut butter, orange juice, lemon juice, soy sauce and
sugar in a medium bowl with a fork or whisk.

3. Heat the remaining oil in a 10-inch skillet over medium heat. Add
the pepper, onion, and garlic and cook and stir for 1 minute. Stir in
the broccoli and the peanut butter mixture. Reduce the heat to low.
Cook until the vegetables are tender-crisp, stirring often. Add the
vegetable mixture to the linguine and toss to coat.

Makes: 10 servings (1 1/2 cups each).

Kitchen Clip
                              Personalize this salad to fit your family: Try ramen noodles
instead of linguine, snow peas in place of broccoli, red pepper flakes
for heat or use chunky peanut butter instead of creamy for a little crunch.
Received on Sat Jul 31 21:48:13 2010