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marinated-noodle-salad recipe

Date:    Sat, 18 Jun 94 13:55:36 EDT
 From:    Patricia Thorp (thorp@pobox.upenn.edu)
 From Ornish's "Program for Reversing Heart Disease":
 Marinated cucumber and red bell pepper salad with cellophane noodles.
 Makes 4-5 1 cup servings
 2 oz dry cellophane or bean thread noodles
 2 C peeled, seeded, and sliced cucumbers
 2 C thinly sliced red bell peppers (I chopped them into chunks.)
 1 C no-oil Italian dressing or vinaigrette (I used less than 1C -- about 3/4)
 1 T freshly minced basil
 1 T freshly miced cilantro
 1/8 t red hot chili flakes (I made my own from dried chilis)
 Drop the noodles into boiling water until done (length of time depends on 
 type; read the label). Drain. Toss all ingredients together and marinate for 
 at least 1 hour. Serve on a bed of lettuce.
 Other tips:
 I used 3.5 oz of noodles, and less dressing. The chili makes it hot so if
 you don't like spicy, it would be fine to leave it out. You may want to break
 the noodles a little before cooking (but not too much). I made the mistake of
 not breaking them and ended up having to cut them a little in order to get my
 ingredients to combine properly.
 This salad is even better the next day. I imagine it travels nicely because
 it isn't too soupy.
 For those who care:
 84 Cal.
 .5 g total fat
 trace saturated fat
 0 mg cholesterol
 kwvegan vegan