Recipe - Thai Pasta And Seafood Salad

PEANUT GINGER DRESSING
One fourth cup Smooth or chunky peanut
butter
One fourth cup Hot water
1/3 cup Cider vinegar
2 tablespoon Soy sauce
1 tablespoon Grated fresh ginger root
1 teaspoon Minced garlic

SALAD
7 cup Chilled cooked shrimp and
scallops
3 md Kirby pickling cucumbers,
halved lengthwise, seeded
and thinly cut or sliced up crosswise
2 md Red bell peppers, cored,
seeded and thinly cut or sliced up
1 cup Cilantro leaves, chopped
(optional)
One half cup Sliced scallions

PeanutGinger Dressing: Whisk peanut butter and hot water in a large bowl
until smooth. Whisk in vinegar, soy sauce, sugar, gingerroot and garlic.
Add remaining ingredients. Toss to mix. Makes about 12 cups/6 servings.

For a spicier version, sprinkle with crushed red pepper.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini