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"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Summertime Noodle Salad with Sweet Balsamic Dressing Recipe

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This recipe for Summertime Noodle Salad with Sweet Balsamic Dressing is from Hunt to Harbor: A Charm City Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Salad:
6 ounces Udon noodles
1/3 cup sunflower seeds
1/2 cup fresh basil and mint leaves
3 sun-ripened tomatoes, diced
1 avocado, diced and tossed in a little lemon juice
2 medium navel oranges, diced
1 cup spinach leaves, shredded
1/4 small red onion, finely diced

Dressing:
4 tablespoons good quality olive oil
1 1/2 tablespoons good quality balsamic vinegar
1/2 teaspoon honey or agave nectar
Directions:
Directions:
Note: this recipe requires a food processor.

Cook the Udon noodles in rapidly boiling water for 10 minutes. Strain and rinse well under cold water. Set aside. In a small frying pan, dry roast the sunflower seeds over a medium heat, tossing frequently and adding fresh ground salt and pepper to taste. Continue to toss the seeds in the pan until lightly golden; this should take just a few minutes. Remove from the pan and set aside to cool.

In a food processor, pulse the roasted sunflower seeds with the mint and basil leaves to form a coarse crumb consistency. In a large bowl, toss the cold noodles with the sunflower seed mixture, diced tomatoes, avocado, oranges, baby spinach, and red onion. This can be kept covered in the refrigerator until required.

To make the dressing, whisk all the ingredients together. Dress the salad immediately before serving.

 

 

 

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