Sesame Peanut Noodle Salad

Refreshing and tangy Asian-inspired salad with cooked noodles, veggies and chopped peanuts. Serves 4 to 6

1 bag Fresh Express Double Carrots lettuce mix
2 cups leftover cooked noodles or 1/4 pound thin noodles (rice noodles, whole wheat or regular spaghetti, or soba noodles)
3/4 cup shelled edamame
3 scallions, green part sliced thinly
1/2 red bell pepper cut into thin strips
1/3 cup shelled unsalted roasted peanuts, chopped (sunflower kernels may be substituted)

Cook noodles (if not cooked already) according to package directions, drain, rinse and cool. Whisk all ingredients for Sweet & Sour dressing together in a small bowl. Toss noodles, edamame, scallions and red pepper with half the dressing in a large salad bowl. Add lettuce bag to noodle mixture and toss with additional dressing as needed. Garnish with peanuts before serving

Low-fat Sesame Dressing
1/4 cup sugar
1/4 cup white wine vinegar
1 tsp. sesame oil
1 Tbsp. canola oil
1/4 tsp. coarse ground black pepper
1/2 tsp. salt