Provided by:
Washington State Fruit Commission

Nectarine Salad with Thai Dressing

4 servings

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


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: Blend 1/4 cup each peanut butter and water, 2 tablespoons each lime juice and soy sauce, 2 cloves minced garlic, 2 tablespoons sugar and 1/4 to 1/2 teaspoon crushed red chilies in blender until well mixed. Makes 3/4 cup.