Italian Rice Noodle Salad
June 17, 2012
I swapped out the various grilled meats like shrimp, chicken, or steak, with some Italian sausage. Replaced peanuts with walnuts. Changed iceburg for romaine. Instead of just mint, I used mint and basil. Tomato and mozzarella replace bean sprouts and tofu. Finally, I pickled my carrots in red wine vinegar instead of rice wine vinegar. The dressing is the pickling liquid mixed with olive oil. I assembled the salad the way I like bun, all the ingredients have their place around the noodles. Pour on the dressing right before eating. Yummy stuff!For the carrots - peel and julienne. Place in a jar. Heat red wine vinegar with some salt, pepper, sugar, and grated garlic. Pour the boiling vinegar over the carrots. Allow to sit 1 hour. Strain. Reserve liquid. Mix the carrots with julienned cucumbers. Mix the liquid with olive oil and use as dressing. Cook the noodles to the package instructions. Everything else is self explanatory.