Soba Noodle Salad with Mango Vinaigrette

Vinaigrette
5 tablespoons pureed mango
1 tsp sesame oil
1 clove garlic, minced
1/2 tsp Grey Poupon Dijon Mustard
2 tsp sugar
1 tsp fresh lemon juice
1/4 cup olive oil

Salad
1/2 pound soba noodles
1 tsp sesame oil
1/2 lb mixed baby greens
1/4 cup red bell pepper cut into strips
1/4 cup peeled carrots cut into strips
1/4 cup snow peas julienned
2 tablespoons sliced sushi ginger
1 tbsp sesame seeds, toasted
2 tbsp chopped scallions (green part)
2 tbsp chopped fresh cilantro
2 tbsp chopped fresh mint
2 grilled chicken breasts, chopped

Makes 4 bowls of salad

Blend together all vinaigrette ingredients in a food processor. In a salad bowl, combine greens and vinaigrette mixture.

Break soba into pieces and add to large pot of salted boiling water. Cook for 6 to 7 minutes, until al dente. Drain. Rinse with cold water. Place noodles in bowl and add sesame oil. Toss until well coated.

In a large glass bowl, add layer of 1/3 of greens, 1/3 bell peppers, carrots, snow peas, ginger, sesame seeds, green onion, cilantro and mint. Repeat making 2 more layers.

Garnish with chicken and a sprig of mint.

Number of Servings: 6

Recipe submitted by SparkPeople user MOUNTROYALMOM.