Asian Noodle Salad

Linguine soaks up the delicious flavor of the sauce while the vegetables remain fresh and crispy.

Ingredients

Salad:

8 ounces linguine, broken in half, cooked, drained and rinsed in cold water

4 teaspoons sesame oil, separated

1 cup shredded carrots

1/2 red bell pepper, thinly sliced

2 cups spinach leaves, thinly sliced

1/4 cup peanuts, chopped

Dressing:

3 tablespoons teriyaki sauce

3 tablespoons rice vinegar

2 tablespoons GOLDEN BLOSSOM HONEY

1 clove garlic, minced

salt and pepper to taste

Honey Tips

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Directions

Place cooked linguine in a large bowl. Toss with 2 teaspoons of sesame oil. Add vegetables.
Whisk together dressing ingredients along with remaining 2 teaspoons of sesame oil. Season with salt and pepper. Pour dressing over salad. Toss. Top with chopped peanuts.
Serves: 4

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