Summer Salad

Created By: Michele Stubbe
Difficutly: moderate
Time: 45 Min
Portion: 6 servings
Cost: 15 – 20


8 oz vermicelli pasta

3/4 cup carrots, chopped

3/4 cup zucchini, chopped

3/4 cup red bell pepper, chopped

1/3 cup green onions, chopped

3/4 lb deli roasted turkey or chicken breast, cut 1/2 inch


1/4 cup extra virgin olive oil

3 TBLs rice vinegar

3 TBLs soy sauce

2 tsp sugar

1/8 tsp red pepper

1 tsp gingerroot, peeled and finely chopped

1 clove garlic, chopped

Coarsely chopped peanuts or cashews and cilantro



Cook vermicelli according to package directions, drain and rinse in cold water.  Set aside.

Peel carrots and zucchini and chop. Chop bell pepper and green onions. Cut meat into cubes.  Add veggies and meat to vermicelli.


Combine oil, vinegar, soy sauce, sugar, red pepper, gingerroot and garlic in a small bowl.  Whisk.  Pour dressing over salad and toss.  Refrigerate for at least one hour.  Garnish with peanuts and cilantro

Six 1 2/3 cup servingsCalories 300Fat 11gSaturated Fat 1.5gCholesterol 25mgCarbohydrates 35gProtein 16gSodium 980mgFiber 2g 

Leave a Reply