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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.
1 (8-ounce/225-gram) package thin rice noodles
oil, for frying
1 (5-ounce/140-gram) container kale
1 large peach, cut into thin slices
2 heaping tablespoons candied peanuts
1 red onion, thinly sliced
1 tablespoon Haddar Dijon Mustard
2 tablespoons Tuscanini Balsamic Vinegar
2 tablespoons berry jam, such as Tuscanini Strawberry or raspberry
1/4 cup canola oil (or use a combination of olive oil and canola)
1 teaspoon salt
dash pepper
1/8 teaspoon garlic powder
Separate rice noodles by pulling apart the sections. Break the noodles into four- to five-inch (10- to 12-centimeter) pieces.
Place oil in a small or medium-size frying pan. Heat over medium-high heat for at least one 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.
Photography: Moishe Wulliger Food Styling: Renee Muller
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