Asian Noodle Salad

SALAD INGREDIENTS:
1 packages linguine noodles, cooked, rinsed, and cooled
1/2 head sliced Napa cabbage
1/2 head sliced purple cabbage
1/2 to 1 bag baby spinach
1 red bell pepper, sliced thin
1 yellow bell pepper,
1 orange bell pepper,
1 small bag bean sprouts (also called “mung bean sprouts”)
1 sliced scallions
2 peeled, sliced cucumbers
LOTS of chopped cilantro—up to one bunch
1 can whole cashews

DRESSING:
Juice of 2 limes
6 tablespoons olive oil
1 tablespoons sesame oil
6 tablespoons soy sauce
1/3 cup brown sugar
2-3 tablespoons fresh ginger, minced
2 cloves chopped garlic
2 jalapenos, chopped
More chopped cilantro—LOTS
Mix together salad ingredients. Whisk or blend together dressing ingredients and pour over salad. Mix with tongs or hands and serve on platter.*Dressing keeps up to three days before serving, WITHOUT cilantro.

recipe adapted from Jamie Oliver

Britt's Banana Bread

Simply delicious banana bread, and a little lower in calories with the addition of applesauce.

Cream together:
1/4 C butter
1 1/2 c sugar
Add:
2 eggs, mix
1/2 C applesauce
1 tsp vanilla
1/3 C sour milk (you can make your own sour milk by adding a tsp or so of vinegar to your milk)
Combine dry ingredients then add:
2 C flour
1 tsp baking soda
1 tsp baking powder
3/4 tsp salt
1/4 tsp cinnamon, nutmeg (optional)
Add:
2 C mashed bananas

Bake 45-60min at 350 degrees. Makes 2-3 loaves. Also great as muffins.