puts me in the mood

I just checked our thermometer outside and it read 24 degrees. Incredible. Nathaniel is having a bit of quiet time before we head outside so I will make this a quick post. This summer like weather always gets me in the mood for some yummy salads. I made this one a few weeks ago and loved it. I kept the dressing and salad ingredients separate so I was able to eat it for 3 days in a row. I was happy. Noodle salads are not great when they have been sucking up the dressing for too long. And a bit of a warning...the recipe calls for a lot of cilantro (which I am totally in love with) but it was a bit much for Andrew (he is not yet a convert...I am trying). So, you may want to add that separately too.

Asian Noodle Salad adapted from Jamie Oliver

SALAD INGREDIENTS:
1 package linguine noodles, cooked, rinsed, and cooled
1/2 to 1 head sliced Napa cabbage

1/2 to 1 head sliced purple cabbage

1/2 to 1 bag baby spinach

1 red bell pepper, sliced thin

1 yellow bell pepper, sliced thin

1 orange bell pepper, sliced thin (if available)

1 small bag bean sprouts (also called “mung bean sprouts”)

3 sliced scallions

LOTS of chopped cilantro—up to one bunch

1 can whole cashews, lightly toasted in skillet

DRESSING:
Juice of 1 lime

8 tablespoons olive oil

2 tablespoons sesame oil

6 tablespoons soy sauce

1/3 cup brown sugar

3 tablespoons fresh ginger, chopped

2 cloves chopped garlic

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

*Dressing keeps up to three days before serving.