Rainbow Salad With Vietnamese Dressing

Description

Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine

Serve as a starter or a side dish.

Ingredients

• 2/3 cup fresh lime juice (about 3 large limes)
• 1/2 cup hoisin sauce
• 1 1/2 tablespoons sugar
• 1 1/4 teaspoons crushed red pepper
• 4 garlic cloves, minced
• 6 ounces bean threads
• 2 tablespoons water
• 1/4 teaspoon salt
• 2 large eggs, lightly beaten
• 1 teaspoon olive oil, divided
• Cooking spray
• 2 cups grated English cucumber
• 2 cups grated carrot
• 6 tablespoons chopped dry-roasted peanuts
• 1/4 cup chopped fresh cilantro
• 1/4 cup chopped fresh basil

Directions

1. To prepare dressing, combine first 5 ingredients, stirring with a whisk.
2. To prepare salad, cook noodles according to package directions.
3. Drain and rinse with cold water; drain.
4. Set aside.
5. Combine water, salt, and eggs, stirring with a whisk.
6. Heat 1/2 teaspoon oil in a small nonstick skillet coated with cooking spray over medium-high heat.
7. Pour half of egg mixture into pan; quickly tilt pan in all directions so egg mixture covered pan with a thin film.
8. Cook 1 minute or until done.
9. Place cooked egg on a cutting board.
10. Repeat procedure with 1/2 teaspoon oil and remaining egg mixture.
11. Cut egg rounds in half, and cut into thin strips.
12. Arrange about 2 tablespoons egg strips, 1/2 cup cellophane noodles, 1/3 cup cucumber, 1/3 cup carrot, 1 tablespoon peanuts, 2 teaspoons cilantro, and 2 teaspoons basil in separate piles on each of 6 plates.
13. Serve each salad with about 3 tablespoons dressing.

Yield: 6 servings