Peach and Nectarine Soba Salad

    START TO FINISH: 30 minutes MAKES 4 servings

    6 ounces dried soba (buckwheat noodles) or multigrain spaghetti

    2 cups frozen shelled sweet soybeans (edamame), thawed, or one 15-ounce can black beans, rinsed and drained

    21⁄4 cups coarsely chopped peaches or nectarines (3 medium)

    1 large red sweet pepper, seeded and cut into bite-size strips

    1⁄4 cup sliced green onions (2)

    1⁄4 cup rice vinegar

    2 tablespoons reduced-sodium soy sauce

    1 tablespoon toasted sesame oil

    2 teaspoons grated fresh ginger

    1⁄4 cup sliced almonds, toasted

    1 In a large saucepan cook soba according to package directions; drain in a colander. Rinse with cold water; drain again. Transfer to a large bowl.

    2 Add edamame, peaches, red pepper, and green onions; toss to combine.

    3 For dressing, in a small screw-top jar combine vinegar, soy sauce, sesame oil, and ginger. Cover and shake well. Drizzle dressing over soba mixture; toss to coat. Sprinkle with almonds.

    PER SERVING: 368 cal., 11 g total fat (1 g sat. fat), 0 mg chol., 632 mg sodium, 55 g carb., 9 g fiber, 18 g pro.


    Peaches and nectarines are often used interchangeably, but they are unique fruits. Peaches have a fuzzy skin; nectarines are smooth. Nectarines have twice the vitamin A and more vitamin C and potassium than peaches.