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.