Pacific Flavours Salad Recipes

Steps:

• Heat oven to 325°.
• Peel papaya, cut in half and scoop& discard seeds.
• Cut flesh into about 1/2-inch cubes.
• Spread pine nuts on tray and toast until light golden about 8 minutes.
• Place the rice sticks into a large bag and separate into small bundles (the bag keeps things from getting messy).
• Place the oil in a wok over med heat until the end of a rice stick expands immediately, when put in the oil.
• Add a small bundle of rice sticks till the moment they expand about 3 seconds, turn them over with tongs cook other side 3 seconds, remove and drain on paper towels.
• Repeat with remaining rice sticks.
• Store in a paper bag at room temperature.
• Place the lettuce greens and papaya in a very large mixing bowl; whisk the dressing and pour over and toss until evenly mixed.
• Gently fold in the rice sticks trying to keep them as large as possible.
• Transfer salad to dinner plates, sprinkle on the nuts and shake a little nutmeg over each salad.

Steps:

• Combine first 8 ingredients in small bowl; whisk to blend. Set dressing aside.
• Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain pasta; rinse with cold water and drain again. Transfer pasta to medium bowl. Add bell pepper and green onions. Pour dressing over; toss to coat. Season salad with salt and pepper. Line serving bowl with lettuce leaves. Transfer salad to prepared bowl. Sprinkle with cilantro and peanuts.