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NECTARINE SALAD WITH THAI DRESSING

Makes 4 servings

• 6 ounces angel hair pasta, cooked, drained and cooled
• 2 cups pitted, sliced Washington nectarines
• 2 cups finely shredded Napa cabbage
• 8 ounces shredded cooked chicken breast
• 1/2 cup each thinly sliced red and/or green pepper, cucumber and diagonally sliced Chinese pea pods
• Thai Dressing (recipe below)
 

Arrange cooked pasta in nest on individual salad plates.

Combine nectarines, cabbage, chicken, peppers, cucumber and pea pods; toss to mix well.

Portion nectarine mixture on pasta.

Drizzle Thai Dressing over mixture.
 

THAI DRESSING

Makes 3/4 cup.

1/4 cup peanut butter
1/4 cup water
2 tablespoons lime juice
2 tablespoons soy sauce
2 cloves minced garlic
2 tablespoons sugar
1/4 to 1/2 teaspoon crushed red chilies

Blend all in blender until well mixed.
 

Washington State Fruit Commission - www.nwcherries.com/