Give your barbecue a break with this crunchy toasty main-course salad from our July 2004 issue "Summer-Supper Salads" collection of nine cool recipes.
- Portion size 8 servings
- Credits : Canadian Living Magazine: July 2004
In small skillet, toast sesame seeds over medium heat, shaking pan occasionally, until fragrant, about 2 minutes. Set aside.
Halve, core and seed red and yellow peppers. Cut each in half crosswise; thinly slice and place in large bowl. Peel and shred carrot; add to bowl.
Sesame Soy Dressing: Whisk together vegetable oil, soy sauce, vinegar, sesame oil, sugar and chili paste; pour over vegetable mixture.
Meanwhile, in large pot of boiling, salted water, cook farfalle until tender but firm, 8 to 10 minutes. Drain and rinse in cold water; drain well and add to bowl. Toss to combine. (Make-ahead: Cover and refrigerate for up to 24 hours.)
Add bean sprouts and onions; toss to combine. Sprinkle with sesame seeds.
Nutritional facts <b>Per serving:</b> about
- Sodium 460 mg
- Protein 5 g
- Calories 191.0
- Total fat 9 g
- Cholesterol 0 mg
- Saturated fat 1 g
- Total carbohydrate 24 g
- Iron 9.0
- Folate 29.0
- Calcium 2.0
- Vitamin A 27.0
- Vitamin C 100.0