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Recipe by: ludolfina
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See below ingredients and instructions of the recipe
---------------------------SALAD--------------------------------
6 oz Spinach ribbon noodles -strips 1/4 x 1 1/2 inches
1/2 c Couscous 1/2 c Peanuts, unsalted; roasted
1/2 c ;water or vegetable stock, 2 Scallions; thinly sliced
-hot 1/4 c Parsley, fresh; chopped
1 Red pepper, sweet; cut into
-------------------SPICY PEANUT DRESSING------------------------
1/4 c Vinegar, rice 1 Garlic clove; finely minced
3 tb Olive oil 1 tb Honey
3 tb Peanut butter, smooth 1/4 ts Cayenne pepper
Boil a large pot of water; cook pasta till al dente.
While pasta is cooking, in a small bowl, stir together dry couscous
and stock or water. Let stand, covered, until liquid is completely
absorbed, 5 5 to 10 minutes. Toss lightly with a fork.
Meanwhile, in a larg bowl, toss toether remaining salad ingredients.
When pasta is done, drain well and rinse under cold water. Drain well
again. Add with couscous to salad ingredients. Pour on dressing; toss
again. Top with a garnish of orange slces, mandarin orange segments,
or pineapple slices and raisins, optional.
The 15-Minute Vegetarian Gourmet, by Paulette Mitchell/MM by DEEANNE
Celebrity chef. Italian cuisine chef who owns 13 restaurants. Earnings: $3 million
Award-winning television personality. The queen of fried foods and Southern cooking. Earnings: $9 million
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
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