This is a refreshingly cold and "zippy" salad and is great to make ahead of time. If it is refrigerated overnight, it just tastes even better! I wanted to share this recipe that I made up and really like. Maybe someone else will like it too.
INGREDIENTS
- 16 oz. brown rice spaghetti, cooked until tender, drained and cooled (I like the Tinkyada brand, good texture)
- 1 small green bell pepper, chopped fine
- 1 small purple onion, chopped fine
- Fresh garlic, chopped fine
- 1 - 2 tomatoes, chopped fine
- 1 - 2 cups fresh leafy sprouts, I like Sproutpeople’s Nick's Hot Sprout Salad blend
- Bragg's Sesame Ginger Dressing (as much as you like)
- 2 chicken breasts, boneless, browned, diced, and cooled (optional)
DIRECTIONS
- Toss ingredients together on top of cooled spaghetti.
- Top this cold salad with a mixture of dry-roasted spicy pumpkin seeds and some raw sunflower seeds.
Submitted by our customer - Carol Anderson
