Rice Noodle Salad with Pineapple Dressing

Ingredients:
7 oz. thin rice noodles
2 tsp. vegetable oil
1 cup finely diced red bell pepper (1 small)
1 cup grated carrots (about 2)
1⁄2 cup chopped cilantro
1⁄2 cup chopped fresh mint leaves
1 medium head Boston lettuce, leaves separated
1 lime, sliced in half moons, for garnish

Dressing:
1 cup pineapple juice
1⁄2 cup low-sodium soy sauce
1⁄3 cup coarsely chopped fresh ginger
1⁄4 cup rice vinegar
2 Tbs. vegetable oil
3 to 4 tsp. vegetarian Thai green curry paste
2 tsp. brown sugar
6 medium cloves garlic, minced

This delicate and refreshing salad is guaranteed to perk you up on a hot summer’s day. The generous amount of fresh-tasting, tangy dressing is enough to moisten the salad and pass the remainder as a dipping sauce. You could also serve rice paper wrappers alongside and use the noodle salad and lettuce as a filling for spring rolls. Dip rice paper wrappers in warm water 10 to 20 seconds to soften before filling.

Directions:
1. Bring large pot of water to a boil.

2. Make dressing: In blender or food processor, combine all dressing ingredients; process until well blended. Set aside. (Dressing can be made up to 4 days ahead and refrigerated.)

3. Put noodles into large bowl. Pour boiling water over noodles and stir to immerse and separate strands. Let soak 5 minutes. Drain and rinse under cold water. Drain again, shaking colander. Return noodles to bowl, drizzle with oil and toss to coat.

4. Add bell pepper, carrots, scallions, 1⁄4 cup cilantro and 1⁄4 cup mint to noodles in bowl. Add half of the reserved dressing and toss to coat. Line platter or shallow serving bowl with lettuce leaves; top with noodle salad. Sprinkle with remaining cilantro and mint and garnish with lime. Serve, passing remaining dressing separately.

Rice Noodle Salad with Pineapple Dressing [via Vegetarian Times]

Grilled Sweet Potato Salad

Grilled sweet potatoes require close attention�but the results are worth it. Slice them too thick, and they won�t cook through; slice them too thin, and they�ll char quickly. So slice carefully, and keep an eye on the grill. Serves 4.

Cilantro-Lime Vinaigrette
1 tsp. grated or minced lime zest
3 Tbs. fresh lime juice
1 Tbs. white wine vinegar
2 Tbs. chopped cilantro
2 cloves garlic, minced
Salt to taste

Sweet Potatoes
2 lb. sweet potatoes, peeled and sliced 3/8-inch thick
1 red bell pepper, diced
2 scallions, white and tender green parts, sliced
3 Tbs. orange, mango or pineapple juice
Salt and freshly ground black pepper to taste

Directions:

1. Prepare medium-low charcoal fire, or preheat gas grill (or broiler).

2. To make Cilantro-Lime Vinaigrette: Combine lime zest, juice and vinegar in large bowl. Whisk in oil until completely blended. Stir in cilantro, garlic and salt.

3. To make Sweet Potatoes: Add potato slices to vinaigrette, and let marinate a few minutes. Using slotted spoon, transfer potato slices to grill. Turn occasionally, basting with remaining vinaigrette, and cook until tender when pierced with fork, 10 to 15 minutes.

4. Return grilled potatoes to vinaigrette. Add red pepper, scallions, juice, salt and pepper; toss gently. Serve immediately.

Grilled Sweet Potato Salad [Vegetarian Times]