Green Noodle And Pimiento Salad
|Spinach noodles||1⁄2 Pound|
|Chopped green onions||1⁄3 Cup (5.33 tbs)|
|Radishes||3 , thinly sliced|
|Celery stalks||2 , chopped|
|Pimientos||4 Ounce, drained and chopped (1 Jar)|
|Lemon juice||2 Tablespoon|
|Olive oil||1⁄3 Cup (5.33 tbs)|
|Sour cream||1⁄4 Cup (4 tbs)|
|Dried basil||1 Teaspoon, crumbled|
|Black pepper||1⁄4 Teaspoon|
1. Cook the noodles according to package directions, drain in a colander, and rinse under cold running water. Drain again thoroughly.
2. Transfer the noodles to a large serving bowl, add the green onions, radishes, celery, and pimientos. Toss. Add the lemon juice, oil, sour cream, basil, salt, and pepper. Toss again and serve at room temperature.