Rice Noodle Salad

Source: Taste of Home Magazine


  • 1 package thin rice noodles
  • 2 cups fresh spinach, cut into strips
  • 1 large carrot, shredded
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  • 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 Tbsp. soy sauce
  • 1 Tbsp. brown sugar
  • 1 Tbsp. vegetable oil
  • 1 tsp. sesame oil
  • 1/2 tsp. ground ginger
  • 1/4 tsp. crushed red pepper flakes


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 well blended. Drain noodles and rinse in cold water; drain well. Add to spinach mixture. Drizzle with dressing and toss to coat. Serve immediately.

By Robin from Washington, IA


August 23, 20070 found this helpful

This recipe was copied from the August/September issue of Taste of Home magazine.

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