recipe courtesy of Taste of Home
1 8oz package of thin rice noodles
2 c fresh spinach, cut into strips
1 large carrot, shredded
1/2 c pineapple tidbits
1/4 c minced fresh cilantro
1 green onion, chopped
Sesame Peanut Dressing:
1/4 c unsalted peanuts
1/4 c water
1/4 c lime juice
2 T soy sauce
1T brown sugar
1T vegetable oil
1 tsp sesame oil
1/2 tsp ground ginger
1/4 tsp crushed red pepper flakes
Cook noodles according to package directions. Meanwhile, combine spinach, carrot, pineapple, cilantro and onion in a large bowl.
Place dressing ingredients in a blender or food processor. Process until blended. Drain noodles and rinse in cold water; drain well. Add noodles to spinach mixture and drizzle dressing; toss to coat. Serve immediately. Makes 6-8 servings.
Nat's Notes:
1. If you don't have sesame oil, there's really no substitute. It has a very distinctive flavor, and it will leave this poor salad naked if you don't add it.
I like this with fish
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