4 oz. linguine
1 c. thinly sliced fresh mushrooms
1 carrot, shredded (1/2 c.)
1/4 c. sliced green onion
6 cherry tomatoes, halved
2 tbsp. salad oil
2 tbsp. soy sauce
2 tbsp. lemon juice
1/2 tsp. sesame oil
1 sm. clove garlic, minced
Few drops bottled hot pepper sauce
2 tbsp. sesame seed, toasted

Cook linguine according to package directions. Rinse with cold water; drain well. In bowl combine, linguine, sliced mushrooms, shredded carrot, green onion and halved cherry tomatoes.

For dressing: In a screw-top jar combine salad oil, soy sauce, lemon juice, sesame oil, minced garlic and hot pepper sauce. Cover and shake well. Pour dressing over linguine mixture and toss to coat. Cover and refrigerate for 3 to 24 hours, stirring occasionally.

Before serving: Toss well; sprinkle with toasted sesame seed. Garnish with parsley if desired. Makes 6 servings.