• Thai Noodle Salad


    (Makes 6 servings)

    2 cups loosely packed salad greens (such as arugula, romaine, bibb, and butter)
    ½ cup herbs (such as basil, mint, and cilantro), chopped

    3 oz. rice noodles

    1¼ cup crunchy peanut butter
    ½ cup sesame oil
    ½ tsp. Harissa Paste
    ¼ cup honey
    ½ cup soy sauce
    2 Tbsp. fresh lemon juice
    1 tsp. fresh ginger, grated

    2 cups soft vegetables (such as summer squash, zucchini, onion, and red pepper), finely cut


    1.Wash and shred greens and herbs. Place in large salad bowl. Chill in refrigerator.
    2.Cook noodles until tender, drain well, and place on greens in salad bowl. Chill.
    3.Mix next seven ingredients in a sauté pan and cook over low heat until they are incorporated. Remove sauce and set aside.
    4.Sauté soft vegetables until they are half cooked.
    5.Add sauce to vegetables and continue sauté until tender.
    6.Just before serving, pour sauce with vegetables onto salad of noodles and greens.