Asian Noodle Salad - courtesy of Julie Eldredge

Salad Ingredients:

1 package linguine noodles, cooked, rinsed and cooled

1/2 to 1 head sliced Napa cabbage
1/2 to 1 bag baby spinach
2 heads Romaine lettuce
1 red bell pepper, sliced thin
1 yellow bell pepper, sliced thin
1 orange bell pepper, sliced thin
1 small bag bean sprouts (also called "mung bean srouts")
3 sliced scallions - ewww baby, I'd leave these out. :)
3 peeled, sliced English cucumbers...I'd leave these out too. gross!
10-15 sugar snap peas
LOTS of chopped cilantro - up to one bunch
1 can whole cashews, lightly toasted in skillet - cashews are Kelli approved
(or almonds and cranberries...also Kelli approved)

Dressing:

Juice of 1 lime
8 Tbsps. olive oil
2 Tbsps. sesame oil
6 Tbsps. soy sauce
1/3 C. brown sugar
3 Tbsps. fresh ginger, chopped
2 cloves chopped garlic...ewwww stinky
2 hot peppers or jalapenos, chopped
More chopped cilantro - LOTS

Mix together salad ingredients. Whisk together dressing ingredients and pour over salad. Mix with tong or CLEAN hands and serve on platter.

*Dressing keeps up to three days before serving, WITHOUT cilantro