Ingredients

• 1/3 cup low fat sesame ginger dressing
• 3 tablespoons Laura Scudder's® Old Fashioned Smooth Peanut Butter
• 1 1/2 teaspoons lime juice
• 1/4 teaspoon dark sesame oil
• 1 cup cooked couscous, chilled
• 1 cup cooked edamame, cooled
• 1 (11 oz.) can mandarin oranges, drained
• 1/2 (16 oz.) bag cole slaw
• 1/2 (8 oz.) can diced water chestnuts, drained
• 1/4 cup toasted slivered almonds
• 2 tablespoons chopped red onion
• Salt and pepper, to taste
• 1 head Bibb lettuce, washed and dried

Directions

1. WHISK sesame ginger dressing, peanut butter, lime juice and sesame oil in medium bowl until smooth.
2. TOSS couscous, edamame, mandarin oranges, cole slaw, water chestnuts, almonds, red onions and sesame-ginger dressing in large bowl. Season to taste with salt and pepper.
3. FORM 2 lettuce leaves into a cup shape. Fill with 1 cup of couscous salad. Repeat to make 6 servings.

4. TIP:

   To toast almonds: Place almonds in dry nonstick skillet. Cook over medium heat, shaking pan until nuts are lightly browned. Remove from pan immediately to prevent over-browning.