|Yields: 10 Servings
(11 Item Recipe)
|1/3||cup Extra Virgin Olive Oil|
|1/3||cup Organic Lemon Juice|
|3||tablespoons Organic Vegan Cane Sugar|
|1/2||Cup rice noodles|
|2||Cups Organic cabbage & Organic carrots, shredded (1 Cup cabbage & 1 Cup carrots)|
|1/2||Cup organic green onions, sliced|
|1/2||cup organic almonds slivers|
|1||medium organic red bell pepper, cut into 1×1/8-inch strips|
|2||Organic oranges, seeded and peeled, coarsely chopped|
|2||cups organic baby spinach, coarsely chopped|
|Directions for Dressing:
In large bowl, beat dressing ingredients with whisk until sugar is dissolved and well blended.
|Directions for Salad:
Break rice noodles. Add noodles and all remaining salad ingredients except oranges and spinach to dressing; toss to mix well. Stir in oranges and spinach at end. Serve immediately. Refrigerate and keeps up to 8 hours.