Rice Noodle Salad with Pineapple Dressing

Dick Allgire, Health Reporter

DRESSING: ingredients

1 cup pineapple juice

1/2 cup soy sauce

1/3 cup coarsely chopped fresh ginger

1/4 cup rice vinegar

2 TBS vegetable oil

3 4 tsp Thai green curry paste

2 tsp brown sugar

6 medium cloves of garlic, minced

SALAD: ingredients

7 ounces thin rice noodles

2 tsp vegetable oil

1 cup finely diced red bell pepper

1 cup grated carrots

1/2 cup chopped green onions white and green (about 8)

1/2 cup chopped cilantro

1/2 cup chopped fresh mint leaves

1 medium head Boston lettuce, leaves separated

1 lime, sliced, for garnish

Instructions:

Bring large pot of water to boil.
Make dressing: In blender or food processor combine all dressing ingredientsm process until well blended. Set aside. (This can be made ahead a refrigerated for 4 days.)
Put noodles in large bowl. Pour boiling water over noodles and stir to immerse and separate strands. Let soak 5 minutes.
Drain and rinse under cold water. Drain again, shaking colander. Return noodles to bowl, drizzle with oil and toss to coat.
Add bell pepper, carrots, scallions, 1/4 cup cilantro and 1/4 cup mint to noodles in bowl. Add half the reserved dressing and toss to coat.
Line platter or shallow bowl with lettuce leaves; top with noodle salad. Sprinkle remaining cilantro and mint and garnish with lime. Serve with remaining dressing