Columbia
72° F
Clear
Clear

Layered spinach noodle salad with lime-ginger dressing

Published On: Apr 26 2012 12:29:20 PM CDT
Updated On: Aug 21 2012 05:10:46 AM CDT
Spinach

zumbari/SXC

Makes 4 servings

If time permits, top the layers of crunchy vegetables with grilled fresh tuna rather than using canned tuna. Or if you prefer, transform this into a colorful vegetarian salad -- just omit the tuna entirely.

8 ounces spinach egg noodles

For the dressing

1/3 cup fresh lime juice
1/3 cup soy sauce
2 tablespoons canola oil 
2 teaspoons minced fresh ginger
2 cloves garlic, minced 
½ teaspoon sugar 
Dash of ground white pepper, or to taste

To complete the recipe

2 cups fresh bean sprouts 
½ red bell pepper, coarsely chopped 
½ yellow bell pepper, coarsely chopped 
2 scallions, coarsely chopped 
6 cups coarsely shredded salad spinach leaves (about 6 ounces); remove and discard stems, then shred leaves 
One 6-ounce can water-packed solid white albacore tuna, drained and flaked 
Toasted pine nuts for garnish

Bring a large pot of salted water to a boil over high heat; add the noodles. When the water returns to a boil, stir occasionally to separate the noodles. Reduce the heat to medium-high and cook until al dente, about 8 to 10 minutes, or according to package instructions.

While the noodles are cooking, whisk together the dressing ingredients in a small bowl. Toss together the sprouts, bell peppers and scallions in a small bowl.

When the noodles are done, drain and rinse well in cold water, then drain again.

Transfer the noodles to a medium bowl. Add ¼ cup of the dressing and toss. Taste and adjust the seasoning.

To assemble, layer the ingredients on individual salad plates as follows: shredded spinach, noodles, bell pepper mixture, and tuna. Drizzle each salad with about 2 tablespoons of the remaining dressing.

Advance preparation

Covered and refrigerated, the dressing will keep for up to 2 days. The noodles can be tossed with dressing, and the bell pepper mixture can be prepared early the day the salad is to be served; cover and refrigerate. Bring to room temperature and assemble the salads just before serving.

Comments

The views expressed are not those of this company or its affiliated companies. Please note by clicking on "Post" you acknowledge that you have read the Terms Of Service and the comment you are posting is in compliance with such terms. 
blog comments powered by Disqus