Asian Noodle Salad

What you will need:

1 lb linguine

½ head sliced Napa cabbage

½ head sliced purple cabbage

2 cups baby spinach

1 small red bell pepper, thinly sliced

1 small yellow bell pepper, thinly sliced

1 small orange bell pepper, thinly sliced

1 cup bean sprouts

1/2 cup chopped cilantro

3 scallions, sliced, both white and green portions

3 medium cucumbers, peeled, seeded and sliced

1 cup whole cashews

For vinaigrette:

1/3 cup Patricia & Paul Honey Ginger Balsamic Vinegar

½ cup Patricia & Paul EVOO

2 TBS soy sauce

2 tsps lime zest

2 TBS Patricia & Paul Toasted Sesame EVOO

2 cloves garlic, chopped

2 small jalapenos, finely chopped

Preparation:

Cook linguini to al dente according to package directions, drain and allow to cool. Toast cashews lightly in a dry sauté pan over medium heat, taking care not to burn. Combine cooled linguine, cabbages, spinach, peppers, bean sprouts, cilantro, scallions, cucumbers and cashews. Whisk vinaigrette ingredients together and pour over salad mixture. Mix with gently tongs and serve on a platter.:

Cook linguini to al dente according to package directions, drain and allow to cool. Toast cashews lightly in a dry sauté pan over medium heat, taking care not to burn. Combine cooled linguine, cabbages, spinach, peppers, bean sprouts, cilantro, scallions, cucumbers and cashews. Whisk vinaigrette ingredients together and pour over salad mixture. Mix with gently tongs and serve on a platter.