Tossed Greens with Rice Noodles and Vegetables

Description
Contributed by Healthy Recipes for diabetic Friends Y-Group
 * Source: 1,001 Delicious Recipes for People with Diabetes
 * Yield: 4 servings and about ¾ cup of dressing

Ingredients

 * ½ package (4-ounce size) rice noodles
 * 4 cups mesclun or other mixed greens
 * ¼ cup finely chopped mint
 * ¼ cup finely chopped cilantro
 * Warm lime dressing (recipe follows)
 * 1 cup peeled, seeded, chopped cucumber
 * 1 cup chopped tomato
 * 1 cup snow peas, trimmed, cooked until crisp-tender, cooled

Warm lime dressing

 * ½ cup water
 * ½ cup lime juice
 * 1 tsp cornstarch
 * 2 tbsp sugar (or sugar substitute ie: Splenda)
 * 2 tsp minced garlic
 * 2 – 3 teaspoons reduced-sodium tamari soy sauce
 * 1 tsp dark sesame oil
 * 1 tsp black bean sauce
 * ½ tsp hot chili paste

Directions

 * 1) Place noodles in large bowl; pour boiling water over to cover.
 * 2) Let stand until noodles are separate and tender, about 10 minutes; drain.
 * 3) Cool.
 * 4) Toss mesclun and herbs with half the warm lime dressing; arrange on large salad plates and top with rice noodles.
 * 5) Toss cucumber, tomato, and snow peas with remaining warm lime dressing and spoon over greens.

Warm lime dressing

 * 1) Combine water, lime juice, and cornstarch in small saucepan; stir in remaining ingredients.
 * 2) Heat to boiling; boil, whisking constantly, until thickened, about 1 minute.

Nutritional information
Per serving (⅛ of recipe):
 * 146 Calories, 1.7g Fat | 0mg Cholesterol | 228mg Sodium | 4.9g Protein | 29.8g Carbs
 * Diabetic Exchanges: 3 vegetable | 2 fruit | 2 bread/starch | 1½ fat