---------- Recipe via Meal-Master (tm) v8.02
  Categories: Salads
       Yield: 1 servings
       1 c  Cooked thin spaghetti
       3 oz Diced cooked chicken
     1/2 c  Bean sprouts
     1/4 c  Sliced green onions
     1/4 c  Diced red pepper
     1/2 oz Dry roasted peanuts, chopped
       2 tb Reduced-sodium soy sauce
       1 tb Water
       1 tb Creamy peanut butter
     3/4 ts Peanut oil
     1/2    Garlic clove, minced
     1/4 ts Minced pared gingeroot
     1/4 ts Chinese sesame oil
         ds Ground red pepper
       1 c  Shredded lettuce
   In medium mixing bowl combine spaghetti, chicken, bean
   sprouts, scallions, bell pepper, and peanuts; set
   aside.  In blender combine remaining ingredients
   except lettuce and process on high speed until
   thoroughly combined.  Add to spaghetti mixture and
   toss to coat. Cover and refrigerate until chilled,
   about 30 minutes.
   To serve, on serving platter arrange lettuce around
   edge of platter; fill center of platter with spaghetti
   Each serving provides; 2 1/2 Protein Exchanges, 1
   Bread exchange, 2 vegetable exchanges, 1 1/2 fat
   exchange,  680 mg sodium, 38 mg cholesterol
   Note:  sometimes I use different veggies, the dressing
   is the best part.
   From: Kathy Smith <kathy@oasys.dt.navy.mil> on