Soba noodles are a traditional component of Japanese cuisine. The brown noodles, which are made from buckwheat flour, contrast nicely with the red bell pepper, shredded carrot, and green onion.

Dressing:
1/4 cup rice vinegar
1 1/2 tablespoons low-sodium soy sauce
1 teaspoon minced peeled fresh ginger
4 teaspoons sesame oil

Salad:
6 ounces uncooked soba noodles
3 cups chopped skinned cooked turkey
1 1/2 cups thinly sliced red bell pepper
1 cup shredded carrot
1/2 cup thinly sliced green onions
1/4 cup chopped fresh cilantro
2 1/2 tablespoons chopped unsalted, dry-roasted peanuts

To prepare dressing, combine first 4 ingredients in a small bowl, stirring well with a whisk.
To prepare salad, cook soba noodles according to package directions, omitting salt and fat. Drain and rinse with cold water. Combine soba noodles, turkey, and remaining ingredients in a large bowl. Drizzle dressing over salad, tossing gently to coat. Serve immediately.

Yield: 4 servings (serving size: 2 cups)

NUTRITION PER SERVING
CALORIES 371(25% from fat); FAT 10.1g (sat 1.9g,mono 3.8g,poly 3.6g); PROTEIN 33.3g; CHOLESTEROL 83mg; CALCIUM 48mg; SODIUM 746mg; FIBER 2.6g; IRON 3.3mg; CARBOHYDRATE 39.2g