Greatest. Salad. Ever.

DH is away this week (boo!) so I made "girl-food" i.e. the GREATEST. SALAD. EVER.

Picture and recipe from Pioneer Woman Cooks! Which is, by the way, an utterly fabulous cooking blog with easy, step-by-step photos along with the recipes. Even kitchen klutzies like moi can follow along!

SALAD INGREDIENTS:

1 packages linguine noodles, cooked, rinsed, and cooled (I used Tofu Shirataki noodles. 20 calories vs. 420 calories in regular pasta - thank you Hungry Girl!)

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
3 peeled, sliced cucumbers
LOTS of chopped cilantro—up to one bunch (Like Pioneer Woman, I heart cilantro. I used two bunches in my salad because I'm crazy like that)
1 can whole cashews, lightly toasted in skillet (I don't like nuts so I left them out)

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
2 hot peppers or jalapenos, chopped
More chopped cilantro—LOTS

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

I thought this was a tasty dressing but it needed more acid. I guess my limes weren't juicy enough. I added two tablespoons of rice wine vinegar and was much happier.

Bon Appetit!