Ingredients 8 oz. linguine, broken into thirds (I used whole wheat) 4 green onions, sliced 2 carrots, thinly sliced 12 cherry tomatoes, halved 1 l lb. fresh broccoli, thinly sliced 1/2 cup vegetable oil 1/2 cup low sodium soy sauce 1 clove garlic, minced 1/4 cup lemon juice 1/4 tsp hot sauce 2 Tblsp sesame seeds
Instructions Cook linguine according to package and drain. Rinse with cold water & drain again. Add vegetables. Combine remaining ingredients in a jar with cover and shake vigorously. Pour over salad and toss gently to coat Serve immediately or refrigerate. Serves 4 main dinners or 8 side servings.] I stir fried sliced chicken strips and added that to the dish to give it more substance. I also made it a day ahead and stays well in the fridge for a few days.
Description This is a wonderful lunch or buffet dish.
Source My cousin, Paula Greenberg
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