This is the perfect time of year to serve this light, refreshing dish. It's clean and simple ingredients allow the flavors of the dish to shine through in a subtle and delicious way. It is filling enough to serve as a main dish, yet would also make a lovely side dish. The home made peanut dressing gives it a unique ethnic flair that is sure to please. If you have left-overs, try giving the salad a make-over by heating it in a skillet with hot oil, cracking eggs into wells in the top of the dish. Cover and reduce heat to low. Heat until eggs are cooked to desired doneness. This salad will also be a welcome addition to any buffet table, potluck or barbecue. Try eating it with chopsticks for fun! Drop me a line in the comments section and let me know how you and your family enjoyed it. :)
Asian Rice Noodle Salad - Gluten Free
1 package (8.8 oz) thin rice noodles
(in the Asian section of your supermarket)
(in the Asian section of your supermarket)1 bag baby spinach
1 large carrot, shredded
1/2 cup pineapple tidbits
1/4 cup minced fresh cilantro
1 green onion, thinly sliced
SESAME PEANUT DRESSING
1/4 cup peanuts
1/4 cup water
1/4 cup lime juice
1 tablespoon vegetable oil
1 teaspoon sesame oil
1/2 teaspoon ground ginger
1/4 teaspoon red pepper flakes
Cook noodles according to package directions (be careful here... the directions say to SOAK the noodles in boiling water after removing them from the heat, do NOT boil the noodles as you would normally; I made this mistake the first time I made these noodles!) 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
Enjoy!
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