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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 8 |
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This salad is easy, sweet, spicy, nutty and light. Many friends request this for get-togethers, and our family enjoys it at least once a month for dinner. To make it a main dish, I add marinated and grilled teriyaki chicken. Ingredients:
1 package (8.8 ounces) thin rice noodles |
2 cups fresh spinach, cut into strips |
1 large carrot, shredded |
1/2 cup pineapple tidbits |
1/4 cup minced fresh cilantro |
1 green onion, chopped |
sesame peanut dressing: |
1/4 cup unsalted peanuts |
1/4 cup water |
1/4 cup lime juice |
2 tablespoons soy sauce |
1 tablespoon brown sugar |
1 tablespoon canola oil |
1 teaspoon sesame oil |
1/2 teaspoon ground ginger |
1/4 teaspoon crushed red pepper flakes |
Directions:
1. Cook noodles according to package directions. Meanwhile, in a large salad bowl, combine the spinach, carrot, pineapple, cilantro and onion.
2. In a blender, combine the dressing ingredients; cover and process until blended. Drain noodles and rinse in cold water; drain well. Add to spinach mixture. Drizzle with dressing and toss to coat. Yield: 8-10 servings.
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