Ingredients: 2 tablespoons fresh orange juice 1 tablespoon rice vinegar 1/2 medium jalapeño pepper, finely chopped (2 teaspoons) 1 tablespoon grated gingerroot 2 cloves garlic, finely chopped 1 teaspoon grated orange peel !/4 teaspoon ground black pepper 4 ounces dried rice noodles or rice sticks 4 cups torn fresh spinach 3/4 cup dried tart cherries 1/3 cup chopped fresh mint leaves (or other fresh herbs) 2 medium carrots, shredded 1 medium cucumber, seeded and cut into 1 1/2-inch slivers 1/3 cup unsalted dry roasted peanuts

Recipe Info Category: Salads Rating: 4 Contributor: Claire J.

For the dressing, stir together orange juice, vinegar, jalapeño pepper, gingerroot, garlic, orange peel and black pepper. Set aside.

Cook rice noodles or rice sticks in a large pot of boiling water for 2 to 6 minutes or until tender. Drain. Immediately rinse with cold water. Drain. Fluff with a fork. Use kitchen scissors to cut up. Rinse again with cold water. Drain and fluff with a fork.

Toss together drained noodles, spinach, dried cherries, mint, carrots and cucumber. Drizzle with dressing. Toss to coat all ingredients with dressing. Sprinkle with peanuts. Serve immediately.