Szechuan Shrimp (or Chicken) Salad

1/3 cup canola oil
1/3 cup honey
2 Tbsp. rice vinegar
2 Tbsp. sesame oil
2 Tbsp. soy sauce
1 Tbsp. minced ginger
1/2 tsp. crushed red pepper flakes

Combine all ingredients in a container with a tight fitting lid; shake well. Set aside.

10 oz. uncooked thin spaghetti
1 lb. deveined peeled cooked medium shrimp, tail off
1 pg. (10 oz.) julienned carrots
2 cups fresh sugar snap peas
1 large sweet red pepper, coarsely chopped
1/2 cup sliced green onions
3 Tbsp. minced fresh cilantro
3/4 cup coarsely chopped dry roasted peanuts

Cook spaghetti according to package directions. Drain and rinse in cold water. Place in a large bowl and add remaining ingredients; drizzle with dressing and toss to coat. Chill until serving. Makes 8 servings.
Note: Substitute cubed cooked chicken for the shrimp if your family isn't fond of shrimp.