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  • Jasmine A

    50 Picnic Salad Ideas : Food Network

  • Jen Goheen

    50 Picnic Salads || Cold Peanut Noodles Cook 1 pound Chinese egg noodles; drain and rinse. Whisk 1/2 cup peanut butter, 3 tablespoons each soy sauce, Sriracha and rice vinegar, and 1 tablespoon each sesame oil and grated peeled ginger. Toss with the noodles, 1 each chopped red bell pepper and cucumber, and 1/2 cup chopped cilantro; season with salt.

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