INGREDIENTS:3 lbs. fettuccini, uncooked (rice or bean noodles optional)
3 cups Blue Diamond Green Onion Roasted Blanched Slivered Almonds
3 Tbsp. orange zest
3 Tbsp. lemon zest
2 cups Mandarin orange segments
1 cup scallions, sliced

Citrus Vinaigrette:
1 cup orange juice
¼ cup lemon juice
4 Tbsp. soy sauce
2 garlic cloves, minced
1 ½ cups peanut oil
2 Tbsp. sesame oilDIRECTIONS:Cook the noodles and refresh. Toss with 3 Tbsp. peanut oil to keep the noodles from sticking together. Refrigerate. Combine all the ingredients for the citrus vinaigrette in a mixer. Refrigerate. When ready to serve, toss the noodles with half of the scallions and half of the almonds. Then toss this with the well-mixed vinaigrette. Garnish with the orange segments and the remaining almond slivers and scallions.SERVINGS:24 servingsPHOTO CREDIT:Photo Credit: BLUE DIAMOND GROWERS