Saturday Post

I am going to be super busy this weekend so I thought I would set this up early.  Have a great long weekend.
{ASIAN BEEF-NOODLE SALAD}

Dressing
½ cup chicken broth
1/3 cup hoisin sauce
2 tbsp reduced-sodium soy sauce
2 tbsp seasoned rice vinegar
1 tbsp toasted sesame oil
1 tbsp grated ginger root
2 tsp grated orange zest
1 tsp minced garlic
¼ tsp each salt, freshly ground black pepper, and crushed red pepper flakes
Salad
8 oz uncooked whole wheat spaghetti
1 lb sirloin steak, grilled and cut into strips
2 cups small broccoli florets
1 cup thinly sliced red bell pepper
1 cup peeled, seeded and diced cucumber
1 cup grated carrots
1 cup frozen green peas, thawed
½ cup chopped green onions
1/3 cup chopped fresh basil leaves
Whisk together all dressing ingredients in a small bowl and refrigerate until ready to use. Cook spaghetti according to package directions. Drain. Rinse well with cold water and drain again. Transfer spaghetti to a large salad bowl and toss with remaining ingredients. Add dressing just before serving and toss again.

Per serving (based on 6 servings): calories: 340; total fat: 7.6 g; saturated fat: 2.1g; protein: 25g; carbohydrate: 46g; fiber: 6.3g; cholesterol: 46mg; sodium 619 mg

From: Eat, Shrink & Be Merry