Thai Peanut Dressing - Julie Eldredge

1 Tbsp. garlic
1 C. Apple Juice
1/3 C. Honey
1/4 C. Braggs Amino or Soy Sauce
Red Pepper Flakes to taste (give it heat, spice)
1 Tbsp. Ginger
1/3 C. Peanut Butter
1/2 tsp. sesame oil
2 Tbsp. Rice Vinegar
Lime Juice to taste (2 tsp.)

Mix in blender until it becomes warm (feel jar), tis really mixes the flavors well. Refrigerate overnight to thicken. Keeps in refrigerator 5-7 days.

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