The Pick

Noodles

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  • Sweet Potato Fry, Crinkle Cut
  • Butternut Squash Fry, Crinkle Cut

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  • Brussels Sprouts With Garlic

Stir-Fry Blends

  • Schezuan Blend
  • Kung Pao Blend
  • Thai Blend
  • Vietnamese Blend
  • Curry Blend

RECIPES

Sweet Potato + Kale Caesar

SERVES: 4  |  PREP TIME: 10 MIN  |  COOKING TIME: 40 MIN  |  PRINT RECIPE

Ingredients

  • 16oz Sweet Potato Noodles*
  • 1 cup romaine
  • 1/2 cup green kale
  • 1/2 cup purple kale
  • 1/2 cup chickpeas
  • 1/4 cup parmesan cheese

Caesar Dressing

  • 2 T mayonnaise
  • 1 T dijon mustard
  • 2 garlic cloves
  • 1 t anchovy paste, optional
  • 1 T worcestershire sauce
  • 1/4 cup olive oil
  • 1/2 lemon

Preparation

Preheat oven to 450F. Drain and blot dry chickpeas. Toss chickpeas with a small amount of olive oil and spread in a single layer across an oven pan. Bake for 30 to 40 minutes until golden and crunchy. Toss with salt immediately after removing from oven. Set aside to cool. 


Cook noodles over medium heat in a small amount of oil until the noodles just begin to soften (approximately 5min.). Set in refrigerator to cool. 


Cut, wash, and dry lettuces. 

Caesar Dressing

Combine mayo, dijon mustard, garlic cloves, worcestershire sauce, and anchovy paste in blender and puree until smooth. With blender running stream in olive oil. Transfer dressing to a bowl and whisk in the juice of half a lemon. Season dressing with salt and pepper to taste. 

Assemble

In a serving bowl toss together lettuces with dressing until each leaf is completely coated with dressing. Garnish salad with roasted chickpeas and grated parmesan cheese. 

Eat!

*Substitutions

    Substitute Sweet Potato Noodles with...
    Carrot Noodles, Turnip Noodles, Butternut Squash Noodles

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