1/2 cup low-fat creamy peanut butter
3/4 cup chicken broth
1/4 cup soy sauce
2 Tbls. rice wine vinegar
1 Tbls. minced fresh ginger
1 Tbls. sesame oil
1 clove garlic – minced
2 cups watercress – trimmed
1 med. cucumber – peeled, seeded, sliced
1/2 cup minced yellow bell pepper
1/2 cup minced red bell pepper
1/4 cup thin sliced radishes
1/4 cup thin sliced green onions
1 lb. box linguini noodles – prepared as directed
Puree peanut butter, chicken broth, soy sauce, vinegar, ginger, oil, and garlic in blender until smooth.
Combine vegetables and pasta in large bowl.
Toss with dressing.