This Weeks Receipe

Here is this weeks receipe for you to enjoy.  This is my absolute favorite salad - we call it the "yummy salad".  It takes a bit of time to prepare but is worth it in the end!  Enjoy ~ Michelle

Asian Noodle Salad

*1 package linguine noodles, cooked, rinsed, and cooled

* 1/2 to 1 head sliced Napa cabbage

* 1/2 to 1 head sliced purple cabbage

* 1/2 to 1 bag baby spinach

* 1 red bell pepper, sliced thin

* 1 yellow bell pepper, sliced thin

* 1 orange bell pepper, sliced thin (if available)

* 1 small bag bean sprouts (also called "mung bean sprouts")

* 3 sliced scallions

* 3 peeled, sliced cucumbers 

* chopped cilantro—up to one bunch

* 1 can whole cashews, lightly toasted in skillet (optional)

 DRESSING:

* Juice of 1 lime

* 8 tablespoons olive oil

* 2 tablespoons sesame oil

* 6 tablespoons soy sauce

* 1/3 cup brown sugar

* 3 tablespoons fresh ginger, chopped

* 2 cloves chopped garlic

* 2 hot peppers or jalapenos, chopped

* More chopped cilantro to taste

* You can chop the veggies ahead of time, just don't put them all together or they will wilt (separate ziplock bags works great). 

* Mix together salad ingredients. 

* Whisk together dressing ingredients and pour over salad. 

* Mix with tongs or hands and serve on platter.

*Dressing keeps up to three days before serving, without cilantro.