7 oz. uncooked spaghetti (2 c. broken pieces)
1 c. salad dressing
1 tbsp. soy sauce
1/2 tsp. salt
1 tsp. mustard powder
Dash pepper
16 oz. can bean sprouts, drained
Sliced radishes for garnish
1/2 c. celery
1/3 c. green pepper
1/4 c. onion
1 c. frozen green peas

Break Italian spaghetti into 2" pieces. Cook, drain and cool. Mix all other ingredients in large bowl, adding peas last. Refrigerate at least 3 hours. 8 servings.