Autumnal noodle salad

Name: Autumnal noodle salad
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 300 g Spiral noodles; 7-10 Tbsp Salt; 100 g Shallots; 100 g streaky smoked bacon; 100 g Cashew nuts; 1 can(s) (580 ml) Pineapple pieces; 1 small bunch of chives; 2 TABLESPOONS Salad cream (36 % fat); 5 TABLESPOONS Whole milk yoghurt; 1 TABLESPOON white balsamic vinegar; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 1 Mango; 7-10 Tbsp Radicchio and rocket

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

300 g Spiral noodles
7-10 Tbsp Salt
100 g Shallots
100 g streaky smoked bacon
100 g Cashew nuts
1 can(s) (580 ml) Pineapple pieces
1 small bunch of chives
2 TABLESPOONS Salad cream (36 % fat)
5 TABLESPOONS Whole milk yoghurt
1 TABLESPOON white balsamic vinegar
7-10 Tbsp Pepper
7-10 Tbsp Sugar
1 Mango
7-10 Tbsp Radicchio and rocket

Directions

1
Cook the pasta in boiling salted water according to the instructions on the packet. Peel the shallots and cut into slices. Cut bacon into strips. Fry bacon at medium heat in a pan for about 6 minutes until crisp. Add shallots to the pan 3 minutes before the end of the cooking time.
2
After about 4 minutes add cashew nuts. Drain the pineapple and collect the juice. Wash the chives, dab dry and cut into small rolls, except for a little garnish. Mix salad cream, yoghurt, vinegar and half the pineapple juice. Season to taste with salt, pepper and sugar. Drain the pasta, rinse with cold water and drain. Cut the mango from the core, cut off some very thin slices to garnish. Peel the remaining mango and cut into cubes. Mix all ingredients together.
3
Season to taste with salt, pepper and sugar. Drain the pasta, rinse with cold water and drain. Cut the mango from the core, cut off some very thin slices to garnish. Peel the remaining mango and cut into cubes. Mix all ingredients together. Arrange on plates and garnish with radicchio, rocket, chives and mango slices