low-cal quick

pork and noodle salad

►make ahead up to 24 hours

Prep: 20 minutes Chill: 2 to 24 hours Makes: 4 servings

• 4 ounces dried Chinese egg noodles or fine noodles, broken in half
• 1 recipe Soy-Sesame Vinaigrette (see below)
• ¾ pound fresh asparagus, trimmed and cut into 2-inch-long pieces, or one 10-ounce package frozen cut asparagus
• 2 carrots, cut into thin strips
• 8 ounces cooked lean pork, cut into thin strips
• Sliced green onions (optional)
• Sesame seeds (optional)

1. Cook pasta according to package directions; drain. Meanwhile, prepare Soy-Sesame Vinaigrette.

2. If using fresh asparagus, cook in a covered saucepan in a small amount of lightly salted boiling water for 4 to 6 minutes or until crisp-tender. (If using frozen asparagus, cook according to package directions.) Drain well.

3. In a large bowl combine noodles, asparagus, carrots, and pork. Cover and chill for 2 to 24 hours.

4. To serve, pour Soy-Sesame Vinaigrette over salad; toss gently to coat. If desired, sprinkle salad with green onions and sesame seeds.

Soy-Sesame Vinaigrette: In a screw-top jar combine ¼ cup reduced-sodium soy sauce, 2 tablespoons rice vinegar or cider vinegar, 1 tablespoon canola or vegetable oil, 1 tablespoon honey, and 1 teaspoon sesame oil. Cover and shake well to mix. Chill for 2 to 24 hours.

Per serving: 328 cal., 12 g fat (3 g sat. fat), 76 mg chol., 974 mg sodium, 31 g carb., 2 g fiber, 24 g pro.

After assembling a salad, keep it covered with a lid or topped with plastic wrap in the refrigerator up to 24 hours. Unless directed by the recipe, avoid adding the dressing or vinaigrette until just before serving.