After all the holiday treats, I was really in need of something with a lot of nutritional value.  This salad was just what I needed.   It is so colorful and full of flavor.  You know when your food is this colorful {and it didn’t come out of a box} it has got to be good for you.  The great thing about this salad is that you can make it to your likings or what you may have on hand.  Add more or less of the salad ingredients to your personal or family preferences.  It makes a lot, but that is okay with me because I can eat it all week long for lunch.

Asian Chop Salad

Ingredients:

1 package Whole Wheat Linguine Noodles, Cooked, Rinsed, And Cooled

1/2 head Sliced Napa Cabbage (about 8 cups), Or More To Taste

1/2 head Sliced Purple Cabbage (about 8 cups), Or More To Taste

8 cups loosely Baby Spinach, Or More To Taste

1 whole Red Bell Pepper, Sliced Thin

1 whole Yellow Bell Pepper, Sliced Thin

1 whole Orange Bell Pepper, Thinly Sliced

1 whole Green Bell Pepper, Thinly Sliced

1 bag Bean Sprouts (also Called Mung Bean Sprouts)

Chopped Cilantro, Up To 1 Bunch, To Taste

3 whole Scallions, Sliced

2 whole Cucumbers Peeled And Sliced

1 can (about 10 Oz.) Whole Cashews, Lightly Toasted In Skillet

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FOR THE DRESSING:

1 whole Lime, Juiced

8 Tablespoons Olive Oil

8 Tablespoons Soy Sauce

2 Tablespoons (up To 3 Tablespoons) Sesame Oil

1/3 cup Brown Sugar

3 Tablespoons Fresh Ginger Chopped

2 cloves Garlic, Chopped

2 whole Hot Peppers Or Jalapenos, Chopped (seeded or not)

Directions:

Mix salad ingredients together. Whisk dressing ingredients together and pour over salad. Mix with tongs or hands and serve on a platter.

Note: dressing keeps for up to three days before serving.

YIELD: 6-8 main course servings.

*Recipe slightly adapted from Pioneer Woman