Rice Noodle Salad

• 1 package (8.8 ounces) thin rice noodles
• 2 cups fresh spinach, cut into strips
• 1 large carrot, shredded
• 1/2 cup pineapple tidbits
• 1/4 cup minced fresh cilantro
• 1 green onion, chopped
• 1/4 cup unsalted peanuts
• 1/4 cup water
• 1/4 cup lime juice
• 2 tablespoons soy sauce
• 1 tablespoon brown sugar
• 1 tablespoon canola oil
• 1 teaspoon sesame oil
• 1/2 teaspoon ground ginger
• 1/4 teaspoon crushed red pepper flakes

1. Cook noodles according to package directions. Meanwhile, in a large salad bowl, combine the spinach, carrot, pineapple, cilantro and onion.
2. In a blender, combine the dressing ingredients; cover and process until blended. Drain noodles and rinse in cold water; drain well. Add to spinach mixture. Drizzle with dressing and toss to coat.

thin rice noodles, fresh spinach, carrot, pineapple tidbits, fresh cilantro, green onion, peanuts, water, lime juice, soy sauce, brown sugar, canola oil, sesame oil, ground ginger, red pepper

Taken from www.tasteofhome.com/recipes/rice-noodle-salad/ (may not work)