Dressing:
\n1\/2 C. creamy peanut butter
\n3\/4 C. chicken broth
\n1\/4 C. soy sauce
\n2 T. rice wine vinegar
\n1 T. minced fresh ginger
\n1 T. sesame oil
\n1 clove minced garlic<\/p>\n
2 C. trimmed watercress
\n1 cucumber, peeled, halved lengthwise, seeded and thinly sliced
\n1\/2 C. finely diced yellow pepper
\n1\/2 C. finely diced red pepper
\n1\/4 C. thinly sliced radishes
\n1\/4 C. thinly sliced green onions
\n6 C. cooked Linguine<\/p>\n
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.<\/p>\n
Yield: 6 servings
\nCalories: 315
\nFat: 8.9g
\nFber: 2.9g<\/p>\n","protected":false},"excerpt":{"rendered":"
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…<\/p>\n