Asian Summer Salad

Ingredients

• 8-oz. pkg. thin spaghetti, uncooked and broken into fourths
• ¾ cup carrot, peeled and cut into 2-inch strips
• ¾ cup zucchini, cut into 2-inch strips
• ¾ cup red pepper, chopped
• ⅓ cup green onion, sliced
• ¾ pound deli roast turkey, cut into 2-inch-long strips
• Garnish: chopped peanuts, chopped fresh cilantro
• Ginger Dressing:
• ¼ cup canola oil
• 3 tablespoons rice vinegar
• 3 tablespoons reduced-sodium soy sauce
• 2 teaspoons sugar
• ⅛ tablespoon fresh ginger, grated
• ⅛ teaspoon cayenne pepper
• 1 clove garlic, chopped

Instructions

1. Cook pasta according to package directions; drain and rinse with cold water. In a large bowl, combine all ingredients except Ginger Dressing and garnish. In a separate bowl, whisk together all ingredients for Ginger Dressing. Pour over salad; toss. Refrigerate one hour; garnish as desired.