1/3 cup FRENCH'S® Honey Mustard
1/3 cup reduced-sodium vegetable broth
1/3 cup peanut butter
2 Tbsp. teriyaki sauce
3 cups cooked thin spaghetti, (8 oz. uncooked)
2 cups thinly sliced vegetables, (green onion, snow peas, cucumber and/or bell peppers)
1 1/2 tsp. ginger root, peeled and minced
MIX mustard, broth, peanut butter, and teriyaki sauce in large bowl; whisk until blended.
STIR in remaining ingredients; toss to coat. Serve immediately.
Tip: This salad can be made into a main course by adding 2 cups diced cooked chicken. If you would like it spicier, add 2 tablespoons of FRANK'S RedHot® Original Cayenne Pepper Sauce.