Asian Noodle Nut Salad

Servings: 4

Ingredients:
1 can B. Lloyd's Glazed and Roasted Almond Pieces
1 pound thin spaghetti noodles, cooked al dente and cooled
4 leaves Chinese cabbage cut into long, thin strips (can substitute regular cabbage or red cabbage)
1 English cucumber, seeded and finely julienned
1 medium carrot, finely julienned
1 medium zucchini, finely julienned
2 medium yellow squash, finely julienned
1 medium red pepper, finely julienned
1/4 cup cilantro, chopped
Salt and pepper to taste

Dressing:
2 tablespoons vegetable oil
Juice of 2 limes
5 tablespoons sesame oil
4 tablespoons rice wine vinegar

Steps:
In a small mixing bowl whisk together the oils, lime juice and vinegar. In a separate large mixing bowl toss together all of the remaining ingredients. Pour dressing over and toss to coat. Salt and pepper to taste.

Serving Suggestions: Add chicken for a full meal.