image from www.thepioneerwoman.com
I made this salad for dinner tonight. Although it did take some time to chop all of the vegetables, it was a really easy meal. I loved it, Tyler and Hadley liked it, and Blake threw his on the floor. You can't please everyone, right? I used whole wheat pasta, which gave it some nice texture, almost like Soba-esque. I left out the bean sprouts and didn't add the jalapeño pepper to the dressing (I'm a major wimp with spicy food). This made a TON of food, so be prepared to share our eat leftovers for several days if you make it. Here's the recipe, from www.thepioneerwoman.com.
Asian Noodle Salad
- SALAD INGREDIENTS:
- 1 package Linguine Noodles, Cooked, Rinsed, And Cooled
- ½ heads Sliced Napa Cabbage, Or More To Taste
- ½ heads Sliced Purple Cabbage, Or More To Taste
- ½ bags Baby Spinach, Or More To Taste
- 1 whole Red Bell Pepper, Sliced Thin
- 1 whole Yellow Bell Pepper, Sliced Thin
- 1 whole Orange Bell Pepper, Thinly Sliced
- 1 bag Bean Sprouts (also Called Mung Bean Sprouts)
- Chopped Cilantro, Up To 1 Bunch, To Taste
- 3 whole Scallions, Sliced
- 3 whole Cucumbers Peeled And Sliced
- 1 can (about 10 Oz.) Whole Cashews, Lightly Toasted In Skillet
- _____
- FOR THE DRESSING:
- 1 whole Lime, Juiced
- 8 Tablespoons Olive Oil
- 8 Tablespoons Soy Sauce
- 2 Tablespoons (up To 3 Tablespoons) Sesame Oil
- ⅓ cups Brown Sugar
- 3 Tablespoons Fresh Ginger Chopped
- 2 cloves Garlic Chopped
- 2 whole Hot Peppers Or Jalapenos, Chopped
- Chopped Cilantro
Preparation Instructions
Mix salad ingredients together. Whisk dressing ingredients together and pour over salad. Mix with tongs or hands and serve on a platter.
Note: dressing keeps for up to three days before serving, without cilantro.
Does your house need some extra Christmas cheer? How about a wreath made from toilet paper rolls?
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