Name: Nectarine Salad with Thai Dressing
Ingredients: ¼ cup (50 mL) peanut butter; ¼ cup (50 mL) water; 2 tbsp (30 mL) lime juice; 2 tbsp (30 mL) soy sauce; 2 cloves garlic, minced; 2 tbsp (30 mL) sugar; ¼ to ½ tsp (1 to 2 mL) crushed red chilies; 6 oz (180 g) angel hair pasta, cooked, drained and cooled; 2 cups (500 mL) pitted, sliced Washington nectarines; 2 cups (500 mL) finely shredded napa cabbage; 8 oz (250 g) shredded cooked chicken breast; ½ cup (125 mL) each thinly sliced red and/or green pepper, cucumber and diagonally-sliced snow peas

Nectarine Salad with Thai Dressing

Washington State Fruit Commission

4 servings

Ingredients

Thai Dressing
- ¼ cup
  
  (50 mL) peanut butter
- ¼ cup
  
  (50 mL) water
- 2 tbsp
  
  (30 mL) lime juice
- 2 tbsp
  
  (30 mL) soy sauce
- 2 cloves
  
  garlic, minced
- 2 tbsp
  
  (30 mL) sugar
- ¼ to ½ tsp
  
  (1 to 2 mL) crushed red chilies
Salad
- 6 oz
  
  (180 g) angel hair pasta, cooked, drained and cooled
- 2 cups
  
  (500 mL) pitted, sliced Washington nectarines
- 2 cups
  
  (500 mL) finely shredded napa cabbage
- 8 oz
  
  (250 g) shredded cooked chicken breast
- ½ cup
  
  (125 mL) each thinly sliced red and/or green pepper, cucumber and diagonally-sliced snow peas

Instructions

1. Blend all dressing ingredients in blender until well mixed. Makes ¾ cup (175 mL) of dressing.
2. Arrange cooked pasta in nest on individual salad plates. Combine nectarines, cabbage, chicken, peppers, cucumber and snow peas; toss to mix well. Divide nectarine mixture and place on each plate of pasta. Drizzle Thai Dressing over mixture.