Fresh Asian salad

Name: Fresh Asian salad Recipe
Prep time: 15 min
Total time: 15 min
Yield: 1
Ingredients: 4 serving Vermicelli rice vermicelli per 1/2 cup; 0.5 cup slices Carrots cooked; 2.0 grams Cilantro raw; 2.0 tbsp Lime Juice juice of 1 lime; 0.25 cup Bird's Eye Thai Stir Fry Vegetables; 2 clove Garlic; 1.0 cup chopped Cabbage fresh; 1.0 cup Spinach fresh; 1 tbsp Soy Sauce; 2.0 tbsp chopped Scallions raw

Minutes to Prepare: 15

Number of Servings: 1

Ingredients

4 serving Vermicelli rice vermicelli per 1/2 cup0.5 cup slices Carrots, cooked2.0 grams Cilantro, raw2.0 tbsp Lime Juice, juice of 1 lime0.25 cup Bird's Eye Thai Stir Fry Vegetables2 clove Garlic1.0 cup, chopped Cabbage, fresh1.0 cup Spinach, fresh1 tbsp Soy Sauce2.0 tbsp chopped Scallions, raw

Directions

Boil water for cellophane noodles. Dice carrots and add with the stir fry vegetables (if frozen) to boiling water and cook for 2 min before adding noodles. Turn off heat and let sit to soften noodles. Mince the garlic, scallions and cilantro. Chop the cabbage and spinach. Drain the noodles. Toss all ingredients with the lime juice and soy sauce. Serve.

Serving Size: Makes 4 1-cup servings

Number of Servings: 1.0

Recipe submitted by SparkPeople user ASH2HEALTH.

Servings Per Recipe: 1

Nutritional Info Amount Per Serving

Calories: 329.4
Total Fat: 4.3 g
Cholesterol: 0.0 mg
Sodium: 528.4 mg
Total Carbs: 72.2 g
Dietary Fiber: 3.6 g
Protein: 2.5 g

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