Plants, Pitties, and Power Foods

I have an amazing friend, Trina, who helped me get through COVID. We spent evenings out on her porch, social distancing, making dinner and trying to stay sane during a very crazy time. We were friends well before COVID but it definitely brought us closer together. Tuesday was always Toni Tuesday at Trina’s on her back porch and most weekends pool time at my house. One of my all time favorite dishes was her Asian salad. Now, the original recipe is not gluten free, however, I have now been able to recreate to a certain extent a version that is gluten free and so delicious. This will easily feed 4 people, however, usually we make it and then have lunch and sometimes lunch and dinner for the next day! Here is the recipe: 2 bags Sunflower Crunch Salad Kit, 1 Steamable Edamame – steamed in the microwave and edamame removed from the pods, 1 English cucumber cut into slices and then quartered, 1/2 – 1 package of thin rice noodles – cooked, drained, and cooled, 2 boneless, skinless chicken breasts cooked in the Instapot with garlic, a little extra virgin olive oil, and chili oil sauce, and Feel Good Vegetable Egg Rolls cooked in the AirFry setting in my oven and then cut into 4 sections. You mix all of these ingredients together in a very large bowl. I did not use the salad kit dressing but made my own which consisted of Tamari, Peanut Thai sauce, Chili paste, and Sriracha. So Yummy!!!!!!! Enjoy!