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, slicedCitrus 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. ...

Register to view this Article

Why Register for FREE?

 

Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.