BROCCOLI NOODLE SALAD & ASIAN PEANUT CITRUS SAUCE

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.”


1 package (16-oz.) linguine or other long pasta, cooked and drained
½ cup Crisco canola oil
½ cup creamy peanut butter
\1/2 cup orange juice
½ cup lemon juice
½ cup soy sauce
1 tablespoon sugar
1 small red, yellow, or green bell pepper, chopped (about ½ cup)
1 large onion, chopped (about 1 cup)
1 Tablespoon minced garli1 pound broccoli flowerets (about 3 cups)


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

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

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 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.


Yield: 10 servings (1-1/2 cups each)