Rice Noodle Salad
Enjoy this crisp and delicious salad for lunch. Make it even more satisfying by adding mandarin orange slices and grilled chicken or tofu.
|3⁄4||c||+ 2 tbsp. olive oil (divided)|
|1||4oz. package rice noodles (broken)|
|1||medium size head Napa Chinese cabbage (shredded)|
|1||c||Stonyfield Organic Fat Free Plain Yogurt|
Combine yogurt, sugar, 3/4 cup olive oil, soy sauce and cider vinegar to make dressing and refrigerate.
Dressing can be made the day before.
Brown noodles, sesame seeds and almonds in 2 tbsp.
olive oil and drain on paper towel.
Shred cabbage and combine with onions and add noodles, sesame seed and almonds.
Toss with dressing and refrigerate for 20 minutes before serving.
|Amount Per Serving|
|% Daily Value*|
|* Percent Daily Values are based on a 2,000 calorie diet.|
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