Salad with Rice Noodles
Salad with Rice Noodles
Serves: 6
Many people think of pasta salads made with wheat noodles. Asian ricenoodles have a similar texture and can be made into lively salads as well.The noodles absorb the dressing, so it is best to pour the dressing overthe salad just before serving.
Calorie: 247, Proteins: 4 g, Total Fat: 3 g, Fiber: 2.30 g, Sugar 5 g.


1 package Asian rice noodles 1 cup chopped tomatoes 1 cup baby corn, sliced into 1/2-inch pieces 1 cup grated carrots 1 cup fresh broccoli, chopped 2 cups fresh spinach, torn into 1-inch pieces 1/4 cup soy sauce 1 Tbs sesame seeds 1 Tbs honey 1 Tbs sesame oil 1/4 cup unseasoned rice vinegar 1 tsp grated fresh ginger


Prepare the rice noodles according to the packet instructions. Drain, then rinse with cold water and drain again. Place noodles and all of the vegetables in a large bowl. Combine all dressing ingredients and stir well, or place in a covered container and shake well to mix. Pour dressing over salad just before serving and toss well. Makes about 6 servings.

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