Thursday, May 3, 2012


I like making different kinds of noodle salads.  There was some leftover cooked vermicelli noodles in the fridge so this provided an excuse to make a salad with asparagus, carrots, spinach and tomatoes.  I used lemon flavoured oil but regular olive oil can be used instead.  This was a quite enjoyable salad which the DH and I ate as part of our supper.


6-8 stalks of asparagus, chopped into 1" pieces
6 baby carrots, chopped
2 handfuls of fresh spinach
6 cherry or grape tomatoes
1 to 2 cups of cooked rice vermicelli noodles, chopped
2 tbsp lemon flavoured oil
1 tbsp rice vinegar
salt and pepper to taste


Into a medium size pot, add enough water to cover the chipped asparagus and carrots.  Bring to a boil and then reduce to simmer.  Cook for 3 to 4 minutes.  Add the spinach and turn off the heat.  Let sit for 5 minutes.  Drain the vegetables into a colander and run cold water over the vegetables to cool them down and then drain.  Into a bowl add the vegetables, tomatoes, noodles, oil and vinegar.  Mix and then add salt and pepper to taste.

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