Feast From the East Salad (Eat, Shrink and Be Merry Recipe)

Asian beef noodle salad with grilled sirloin and a zesty sesame-orange dressing.

Dressing:

1/2 cup chicken broth
1/3 cup hoisin sauce
2 tbsp soy sauce
2 tbsp seasoned rice vinegar
1 tbsp toasted sesame oil
1 tbsp grated gingerroot
2 tsp grated orange zest
1 tsp minced garlic
1/4 tsp each: salt, freshly ground black pepper and crushed red pepper flakes

Salad

8 oz uncooked whole wheat spaghetti
1 lbs sirloin steak, grilled and cut into strips
2 cups small broccoli florets
1 cup thinly sliced red bell pepper
1 cup peeled, seeded and diced cucumber
1 cup grated carrots
1 cup frozen green peas, thawed 
1/2 cup chopped green onions
1/3 cup chopped fresh basil leaves.

Whisk together all dressing ingredients in a small bowl and refridgerate until ready to use.

Cook spaghetti according to package directions. Drain. Rinse well with cold water and drain again. Transfer spaghetti to a large salad bowl and toss with remaining ingredients. Add dressing just before serving and toss again.



(Even better the next day, if it lasts that long!)