Cold Rice Noodle Salad With Pineapple Dressing

• dressing
• 1 cup pineapple juice
• 1/2 low sodium soy sauce
• 1/3 cup coarsely chopped fresh ginger
• 1/4 cup rice vinegar
• 2 tablespoons vegetable oil
• 3 -4 tablespoons thai green curry paste (check for vegetarian)
• 2 teaspoons brown sugar
• 6 garlic cloves, minced
• salad
• 7 ounces thin rice noodles
• 2 teaspoons vegetable oil
• 1 cup finely chopped red bell pepper (capsicum)
• 1 cup grated carrot
• 1/2 cup chopped scallion (white and light green parts)
• 1/2 cup chopped cilantro
• 1/2 cup chopped fresh mint leaves
• 1 head boston lettuce, leaves separated
• 1 lime, sliced for garnish (optional)

1. Bring a large pot of water to a boil.
2. Make dressing: Combine all ingredients in a blender or food processor and mix until well blended (can be made up to 4 days in advance refrigerated).
3. Place your rice noodles into a large bowl and pour your boiling water over them.
4. Stir to separate and immerse noodles and let soak for 5 minutes.
5. Drain, rinse under cold water, and drain again.
6. Return noodles to bowl and coat with the 2 tsp of vegetable oil.
7. Add peppers, carrots, scallions, 1/4 cup cilantro, and 1/4 cup mint to noodles.
8. Add 1/2 of the pineapple dressing, tossing to coat.
9. Sprinkle with remaining cilantro and mint.
10. Garnish with lime.
11. Serve remaining dressing separately.

dressing, pineapple juice, soy sauce, fresh ginger, rice vinegar, vegetable oil, thai green curry paste, brown sugar, garlic, salad, thin rice noodles, vegetable oil, red bell pepper, carrot, scallion, cilantro, mint leaves, boston lettuce, lime

Taken from www.food.com/recipe/cold-rice-noodle-salad-with-pineapple-dressing-89193 (may not work)