This makes one fantastic, colorful salad, and without the dressing you can keep it for a few days, if it lasts that long. It is one of my favorite salads, and it goes over very well with all ages.
1 small package whole wheat linguine noodles, cooked, rinsed and cooled. (or just add crunchy chow mein noodles instead as a topping). The noodles are completely optional. It makes the salad stretch for a crowd.
- 1 bag of coleslaw mix
- 1 bag of spinach
- 3 peppers, red, orange, yellow julienne
- bean sprouts
- 1 bunch green onion chopped or
- 1 red onion slivered, but not both
- juice of 1 fresh lime
- 1/2 c. olive oil
- 2 tbsp. sesame oil
- 1/3 c. low sodium soya sauce
- 1/3 c. brown sugar
- 1 tbsp freshly grated ginger
- 2 cloves of garlic minced
- 1 jalapeno minced and seeds removed, optional
You can make this a lower fat dressing by eliminating the olive oil all together and still have a wonderful taste.
I add grilled chicken to make it a meal on its own, brushed with szechuan sauce, ( I use President's choice light)
Sprinkle with chopped parsley or cilantro.
If I know the salad will get eaten the same day I add tomatoes and cucumbers, add what ever veggie you like, the more the better, the more color the more appealing.
I have even sprinkled toasted cashews on it......be creative.
What makes this salad so fabulous is the dressing.
When my family takes this salad to go we put it in wraps or in pitas, and add the dressing as needed, other wise it gets soggy.
Well I think you get the idea on how versatile a salad can be......but boy that dressing.......Mmm!