Peanut Pasta Salad

4 cup, shredded Romaine Lettuce (salad), julienned
2 cup, chopped Carrots, raw, julienned
1 cup slices Cucumber (with peel), julienned
1 cup, chopped Peppers, sweet, red, fresh, julienned
1 cup Edamame, shelled, fresh
227 grams Whole Wheat Spaghetti, cooked (pasta)
3 tbsp Soy Sauce
2 tbsp Vinegar - Natural Rice Vinegar (Nakano)
1 tsp Ginger Root, minced
3 clove Garlic, minced
2 medium (4-1/8" long) Scallions, raw, chopped
0.5 cup Peanut Butter, chunk style
1 tsp Sriracha Hot Sauce (Rooster sauce)

Cook pasta according to directions, then rinse with cold water and drain. Mix together peanut butter, soy sauce, vinegar, sriracha, chopped scallions, minced ginger, and minced garlic. If the dressing seems to thick, add water as needed. Julienne romaine, carrots, cucumber, and peppers. Combine all ingredients and toss in a large bowl until the dressing is evenly distributed. Serve cold.

Serving Size: Makes 4-5 servings

Number of Servings: 4

Recipe submitted by SparkPeople user AWAHL08.