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.
