Orange Chicken Salad with Almond Cabbage, Sweet Peppers & Spinach
| Time:30 min |
| Yields: 10 Servings (11 Item Recipe) |
| Dressing Ingredients: | |
| 1/3 | cup Extra Virgin Olive Oil |
| 1/3 | cup Organic Lemon Juice |
| 3 | tablespoons Organic Vegan Cane Sugar |
| 1/2 | teaspoon pepper |
| Salad Ingredients: | |
| 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. |
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