Rice Noodle Salad
1 (8.8 oz) package of thin rice noodles
2 cups fresh spinach, cut into strips
1 large carrot, shredded
1/2 cup pinapple 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 vegetable oil
1 teaspoon sesame oil
1/2 teaspoon ground ginger
1/4 teaspoon crushed red pepper flakes
Cook noodles according to package directions. Meanwhile, in a large salad bowl, combine the spinach, carrot, pinapple, cilantro, and onion.
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. Serve immediately.
Makes 8 to 10 servings.
Note: I made this with chicken to make a complete meal (see pic below). I took 3 chicken breasts and added soy sauce and honey to taste and pan fried them. I slice them thinly and added to the salad at the end. Also, I used carrot sticks instead of shredding carrots. I added more pinapple and left out the onion (didn't have any). I also used lemon juice instead of lime. All these changes and it was still great!
“He that sups upon salad, goes not to bed fasting."
-Thomas Fuller, English clergyman (1608-1661)