Christina's Thai Peanut Noodle Salad

from Our Best Bites

Not gonna lie, this tastes more Chinese than Thai due to the sesame oil in the salad dressing, but it's still yummy!

8 oz Linguine Fini, regular Linguini, Spaghetti or Angel Hair

4 C shredded greens: napa cabbage, romaine lettuce, spinach or whatever you have
1/2 red bell pepper, thinly sliced
1/2 yellow pepper, thinly sliced
1 medium carrot, julienned
1/2 medium cucumber, halved and sliced
1/4 of a red onion, thinly sliced
3 C diced grilled chicken
honey roasted peanuts (about 1/2 cup--optional)

Thai Peanut Salad Dressing (save some time and make this part ahead!)

Start by bringing a pot of water to a boil. Add a spoonful of salt and then add your pasta. Drain when al dente and rinse with cold water. Add some dressing and stir to coat.

When you're ready to assemble the salad, place noodles, veggies, and chicken in a large bowl.

Pour the Thai Peanut Dressing over everything, stirring as you go until you have enough to coat.

Christina's Spinach Mandarin Poppyseed Salad

from Our Best Bites

8 oz. (1/2 bag) of baby spinach

1/2-1 head Romaine lettuce, chopped

1/2 thinly sliced medium red onion

1 large avocado, cubed

8 oz. mozzarella or Swiss cheese, shredded

1 12-oz. package bacon, cooked and crumbled--I used ham instead and it was great!

1 large can Mandarin oranges, drained--Blech. I used fresh mandarins instead.

Poppy Seed Dressing, to taste

Combine all ingredients except dressing in a large bowl. When ready to serve, toss with desired amount of salad dressing and serve immediately.