"Game On" Spring Roll Salad

"Game On" Spring Roll Salad
Serves 8
8 oz. rice noodles, broken in half
2 ¼ cups shredded carrot
1 ½ cups chopped cucumber
½ cup chopped fresh cilantro
½ cup chopped fresh mint
⅓ cup chopped fresh basil
⅓ cup sliced green onion
½ cup canola oil
2 tbsp. lime juice
1 tbsp. plus 2 tsp. smooth peanut butter
1 tbsp. Thai sweet chili sauce
½ tsp. chile-garlic paste
- kosher salt, to taste
4 cups mixed spring salad greens
1 cup dry roasted salted peanuts, coarsely chopped

Cook noodles according to package directions; rinse with cool water and drain well. In a large mixing bowl, mix carrot, cucumber, herbs and green onion; stir in noodles. In a small mixing bowl, whisk together remaining ingredients except greens and peanuts; pour half of dressing over noodle mixture and stir gently until coated. Serve noodle salad over greens; drizzle with remaining dressing to taste and sprinkle with peanuts.

Recipe and photo courtesy of Roots for the Home Team.