Does this recipe hold up a year later?

Since it is River-Rose's Birthday Week, take a look back and try a recipe that was posted a year ago this week! Does it still hold up? You bet!

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Refreshing Asian Salad
2-3 clusters of Rice Noodles (found in the Asian food section of any grocery store)

½ head of green or purple cabbage-thinly sliced

1 cup uncooked baby spinach

1 cup diced or shredded carrots

2 cups steamed shrimp (or) cooked and diced chicken breast

1/4 cup diced green onion

¼ cup chopped nuts (peanuts, cashews, walnuts, or almonds)

(Sauce)

¼ cup tomato paste

4 tablespoons Hoisen sauce (or) apricot, orange, pear, raspberry or apple jam

1/4 cup Soy Sauce

A sprinkle of Ginger and Garlic powder

A dash of hot sauce (if desired)

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Add clusters of Rice noodles to 6 cups boiling water. Boil for about 5- 8 minutes or until tender. Drain water and rinse in cold water to stop the cooking process. In a separate container, mix all the ingredients for the sauce and toss with the noodles. Combine cabbage, spinach, carrots and shrimp (or chicken) with the noodles. Top with green onion and chopped nuts. Chill until ready to serve.

**TWO MEALS FROM ONE!**

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Nothing helps out a busy cook like the idea of simplicity. Save money and time by using leftovers. After making the Refreshing Asian Salad, try the following recipe for a worry free dinner the next night.

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Simple Rice Noodle Soup

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8 Chicken or Beef Bouillon Cubes

1-2 Cups leftover Refreshing Asian Salad

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Bring 6 cups water to a boil with Bouillon Cubes. Turn heat down to a simmer. Add the leftover Asian Salad-noodles and all! Let simmer until all ingredients become nice and hot. Serve! The flavors of the salad completely change within the warm broth!