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Issue 590: Peach Kale Salad With Fried Rice Noodles

Chanie Nayman

Not a fruit salad, but a salad with fruit. And therein lies the delicious difference

Wednesday, May 02, 2018

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Peach Kale Salad With Fried Rice Noodles

I know, I know, you’ve had a million salads with fruit in them over the years. How is this one different? The fried rice noodles make it so pretty, and there’s something so perfect in the flavor combos.

INGREDIENTS

SERVES 6


Salad Ingredients
  • 1 8-oz (225-g) pkg thin rice noodles
  • oil, for frying
  • 1 5-oz (140-g) container kale
  • 1 large peach, cut into thin slices
  • 2 heaping Tbsp candied peanuts
  • 1 red onion, thinly sliced

Dressing
  • 1 Tbsp Dijon mustard
  • 2 Tbsp balsamic vinegar
  • 2 Tbsp berry jam, such as strawberry or raspberry
  • 1/4 cup canola oil (or use a combination of olive oil and canola)
  • 1 tsp salt
  • dash pepper
  • ⅛ tsp garlic powder


PREPARATION

Separate rice noodles by pulling apart the sections. Break the noodles into 4–5-inch (10–12-cm) pieces. Place oil in a small or medium-size frying pan. Heat over medium-high heat for at least 1 minute, until hot. Place noodles in oil and wait for them to crisp. Once crisp, turn over and fry on the second side. This shouldn’t take more than a few seconds. Remove from pan and cool. Layer salad ingredients in a large bowl. Combine dressing ingredients in a separate small bowl. Pour over salad immediately before serving.

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