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Diet Types: Dairy Free, Vegan, Vegetarian, Wheat Free
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Ingredients:
1/2 cup chopped walnuts6 ounces vermicelli rice noodles1/2 cup prepared fat free Asian style salad dressing, plus 3 tablespoonssalt and pepper to taste1 red bell pepper, cut into julienne strips3/4 cup green onions, thinly sliced1 large cucumber, peeled, seeded and thinly sliced3/4 cups bean sprouts1 carrot, peeled and julienned or grated1/3 cup chopped cilantro2 teaspoons grated fresh ginger1 head butter lettuce4 cups mixed Asian greens, i.e.: mizuna, tat soi, red mustard, napa cabbage and cilantro for garnish
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Serves: 4
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Cooking Time: Under 30 minutes |
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Instructions: |
Preheat oven to 350 degrees. Arrange walnuts in a single layer on a sheet pan and toast until lightly browned, about 5-7 minutes. cool. Bring 6 cups of water to a boil. Add vermicelli rice noodles and cook for 3-4 minutes. Drain well, cool slightly, and toss with 1/2 cup dressing. Chill noodles. Toss chilled rice noodles with 1/2 of the walnuts, bell pepper, green onions, cucumber, bean sprouts, carrot, cilantro, and ginger. Wash butter lettuce and divide between 4 plates. Toss Asian greens with remaining tablespoon of dressing and arrange in butter lettuce cups. Place rice noodles next to greens. Sprinkle remaining walnuts over all. Garnish with cilantro leaves. |
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