Gluten- Free Noodle Salad
My husband loves noodle salads in the summer time, so I set out to make a delicious gluten-free noodle salad for him and of course for all of you. Here is the recipe, let me know how you like it in the comments below.
Ingredients
- 1/2 package Brown Rice Noodles ( Vermicelli wide noodles) once cooked should be about 2 cups of cooked noodles
- 1 cup carrots, cut into matchsticks ( I cheat and buy the pre cut matchstick carrots)
- 1 small zucchini, diced
- 1/2 can of artichoke hearts in water, drained and diced
- 1/4 cup sun dried tomatoes, diced ( soaked for an hour & drained)
- 2 green onions, sliced
- 3/4 cup kale, chopped
- 3 tbsp white balsamic vinegar
- 4- 5 tbsp olive oil
- 1 large clove garlic, minced
- 1 tsp sea salt
Directions
- Place rice noodles in boiling water and cook according to directions.
- Drain and rinse noodles in cold water and place in a bowl
- Add in all chopped vegetables
- In a smaller bowl mix vinegar, oil, garlic, salt and mix well
- Pour over salad and mix to coat pasta and vegetables
- Let sit for an hour to marinate and serve
- If you want to make this salad more into a meal, add in a can of tuna fish or some diced cooked chicken
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