Dressing:
1/2 C. creamy peanut butter
3/4 C. chicken broth
1/4 C. soy sauce
2 T. rice wine vinegar
1 T. minced fresh ginger
1 T. sesame oil
1 clove minced garlic

2 C. trimmed watercress
1 cucumber, peeled, halved lengthwise, seeded and thinly sliced
1/2 C. finely diced yellow pepper
1/2 C. finely diced red pepper
1/4 C. thinly sliced radishes
1/4 C. thinly sliced green onions
6 C. cooked Linguine

Dressing: Puree all dressing ingredients in blender until smooth. Combine veggies in large bowl. Cook pasta according to directions; drain and rinse. Add to bowl with veggies, wilting watercress slightly. Toss with dressing.

Yield: 6 servings
Calories: 315
Fat: 8.9g
Fber: 2.9g