Spring Roll Salad with tangy Peanut Dressing
Large lettuce leaves, about 1/4 of a head of lettuce
1/2 package Thai style rice noodles, boiled according to directions
2 carrots, peeled and cut into matchsticks
1 apple, peeled(optional) and sliced
2 green onions, cut into strips
Handful of mint leaves

Tofu (optional), pressed between towels for 30 minutes and then cut into strips and pan fried in peanut oil (or other) until crispy. You can season it with garlic powder, onion powder and salt if desired.

1/2 cup peanut butter- natural
2 tbsp. wheat free tamari (or generous amounts of salted veg. broth)
1/2 cup water
2 tbsp. rice vinegar
2 tbsp. lime juice
1-2 tsp. minced garlic
1 tbsp. honey (or maple syrup, for vegan)
smoked paprika, to taste

Prepare Dressing by combining ingredients in a blender and taste, adjusting seasonings if needed.

Line your bowl or large plate with lettuce leaves. Drizzle with a little dressing if you like. Then add your noodles, mixing in the carrot matchsticks, apple slices, green onion strips and mint leaves into the rice noodles. Top with tofu strips (optional) and cover with dressing to taste and serve.