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- 1 bag Fresh Express Double Carrots lettuce mix
- 2 cups leftover cooked noodles or 1/4 pound thin noodles (rice noodles, whole wheat or regular spaghetti, or soba noodles)
- 3/4 cup edamame, shelled
- 3 scallions, green part sliced thinly
- 1/2 red bell pepper, cut into thin strips
- 1/3 cup unsalted roasted peanuts, shelled and chopped (sunflower kernels may be substituted)
- Cook noodles (if not cooked already) according to package directions.
- Drain, rinse and cool.
- Toss noodles, edamame, scallions and red pepper with half the dressing in a large salad bowl.
- Add lettuce bag to noodle mixture, and toss with additional dressing as needed.
- Garnish with peanuts before serving.
- 1/4 cup sugar
- 1/4 cup white wine vinegar
- 1 teaspoon sesame oil
- 1 Tablespoon canola oil
- 1/4 teaspoon coarse ground black pepper
- 1/2 teaspoon salt
- Whisk all ingredients for together in a small bowl.
Crunch it Up
Add some crunchy texture for interest. Try apples, radishes, snap peas, water chestnuts or any kind of nut or seed.