Ingredients:
6 tablespoons creamy peanut butter ( do not use old-fashioned style or freshly ground)
1/4 cup low sodium chicken broth
3 tablespoons rice vinegar
3 tablespoons soy sauce
1 1/2 tablespoons sugar
1 tablespoon oriental sesame oil
1 tablespoon minced peeled fresh ginger
1/2 teaspoon cayenne pepper
8 ounces linguine
1 large orange bell peppers, cut into matchstick strips
1/2 cup chopped green onions
5 large lettuce leaves
1/4 cup chopped fresh cilantro
1/4 cup chopped salted peanuts
Directions:
Combine first 8 ingredients in small bowl; whisk to blend.
Set dressing aside.
Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.
Drain pasta; rinse with cold water and drain again.
Transfer pasta to medium bowl.
Add bell pepper and green onions.
Pour dressing over; toss to coat.
Season salad with salt and pepper.
Line serving bowl with lettuce leaves.
Transfer salad to prepared bowl.
Sprinkle with cilantro and peanuts.
Servings: 6
Time preparation: 20 min.
Time total: 30 min.