Lindsey Nair

Features staff writer Lindsey writes about food, restaurants and recipes.

Recent columns

• Be sharp about knives
• What restaurant staffers shouldn't do
• Good gourds: How to make your own pumpkin pie filling
• How sweet it is

Recipes

• Squash custard pie
• Espagnole sauce

• Recipe archive

Ingredients:

1/2 pound vermicelli or thin spaghetti, broken in half
1 1/2 cups snow peas, snapped in half
1 small yellow summer squash, cut into thin bite-size strips
1 cup shredded carrots
1 cup shredded bok choy or savoy cabbage Orange sections to garnish
3 Tbsp. toasted sesame seeds

Citrus-Sesame Dressing

1/4 cup fresh orange juice
2 Tbsp. honey
4 Tbsp. white wine vinegar or rice vinegar
1 tsp. toasted sesame oil
1/8 tsp. coarse salt
1/4 cup olive oil

Directions:

1. Cook the pasta according to the package directions and drain it. Immediately rinse the pasta under cold running water and drain it again.

2. In a large bowl, toss together the pasta, snow peas, summer squash, carrots, and bok choy.

3. To make the dressing, combine the orange juice, honey, vinegar, sesame oil, and salt in a small bowl and vigorously whisk the mixture. Slowly pour in the olive oil, whisking all the while.

4. Pour enough dressing over the pasta and vegetables to coat them lightly, then toss them again. Just before serving, top the salad with orange sections and a sprinkling of toasted sesame seeds.

Nutritional Information Per serving (1 cup): 263 Calories, 6g Protein (12% dv), 36g carbohydrates (12% dv), 11g total fat (17% dv), 0mg cholesterol (0% dv), 1g saturated fat (7% dv), 281mg sodium (12% dv), Vitamin A (98% DV), Vitamin C (41% DV)

Source: FamilyFun magazine