RICE NOODLE SALAD

Rice Noodle Salad image

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.

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 8-10 servings.

Number Of Ingredients 16

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

Steps:

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.

Nutrition Facts : Calories 149 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 238mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges

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