Veggie Thai Noodle Salad

Toss this tangy side for eight in 30 minutes.

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Servings 8

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ingredients 7
Prep Time 30 min
Total Time 30 min

Ingredients

1: package (7 oz) vermicelli, broken in half

1: medium carrot, shredded

1: cup sliced quartered cucumber

1: cup coarsely chopped red bell pepper

1/3: cup sliced green onions

1/4: cup chopped fresh cilantro

1/2: cup Thai peanut stir-fry and dipping sauce

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Directions

1 Cook vermicelli as directed on package. Drain in colander or strainer; rinse with cold water until cold. Drain well.
2 In large bowl, toss drained cold vermicelli and all remaining ingredients to coat evenly with sauce.

EXPERT TIPS

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Expert Tips

To make this salad a day ahead: Cook vermicelli; cover and refrigerate. Prep vegetables; place in covered bowl and refrigerate. Just before serving, combine all ingredients and toss gently.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 150
Calories from Fat: 40),

% Daily Value

Total Fat: 4 1/2g; 4 1/2%
(Saturated Fat 1g, 1% Trans Fat 0g 0% ),
Cholesterol: 0mg; 0%;
Sodium: 135mg; 135%;
Total Carbohydrate: 23g; 23%
(Dietary Fiber 3g 3% Sugars 3g 3% ),
Protein: 6g; 6%

% Daily Value*:

Vitamin A: 30%;
Vitamin C: 60%;
Calcium: 0%;
Iron: 8%;

Exchanges:

1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;