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Rice Noodle Salad Recipe

Photo by: Taste of Home

33% would make again

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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.

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8-10 Servings
Prep/Total Time: 25 min.

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 vegetable oil
1 teaspoon sesame oil
1/2 teaspoon ground ginger
1/4 teaspoon crushed red pepper flakes

Directions

Cook noodles according to package directions. Meanwhile, in a large salad bowl, combine the spinach, carrot, pineapple, 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. Yield: 8-10 servings.

Nutrition Facts: 1 serving (1 cup) equals 149 calories, 4 g fat (1 g saturated fat), 0 cholesterol, 238 mg sodium, 26 g carbohydrate, 1 g fiber, 2 g protein.

Rice Noodle Salad published in Taste of Home August/September 2007, p33