ENTREE- ASIAN PASTA SALAD WITH BEEF,BROCCOLI, AND BEAN SPROUTS

Ingredients

3	minced garlic cloves
6	tablespoons soy sauce
1	tablespoon vinegar
1	tablespoon sugar
1	tablespoon sesame oil
1	teaspoon ground ginger
3/4	teaspoon hot red pepper flakes
2	tablespoons mayonnaise
1/4	cup vegetable oil
2	tablespoons salt
1	pound penne pasta
8	ounces broccoli florets
1	pound deli roast beef, sliced 1/8 inch thick and cut into bite-size strips
3	medium carrots, peeled and coarsely grated
1	medium red bell pepper, cut into bite-size strips
2	cups bean sprouts
3	green onions, thinly sliced
1/2	cup chopped roasted peanuts
1/4	cup chopped fresh cilantro

Directions

1. Mix garlic, soy sauce, vinegar, sugar, sesame oil, ginger, and pepper flakes in a 2-cup Pyrex measuring cup. Whisk in mayonnaise until smooth, then in a slow steady stream, whisk in oil to make an emulsified dressing; keep chilled until ready to toss with salad. Store in a clean jar with lid.
   
   
2. Bring 1 gallon of water and 2 tablespoons of salt to boil in a large soup kettle. Add pasta and, using package times as a guide, boil, stirring frequently and adding broccoli the last 1 minute, until just tender. Drain thoroughly (do not rinse) and dump onto a large, lipped cookie sheet. Set aside while preparing remaining salad ingredients.
   
   
3. Place all salad ingredients (except soy-ginger dressing) in a large bowl or transfer to a gallon-size zipper bag. (Can be covered and refrigerated several hours at this point). When ready to serve, add dressing; toss to coat and serve.
   
   

Categories

Main Dish

Nutritional Analysis

Nutrition Grade 96% confidence

Good points High in vitamin A Very high in vitamin C

Bad points Very high in sodium