Green Noodle Salad

Serves two

It’s a good idea to make this when you have your breakfast fire going, and let sit in the pot until lunch or supper, at which time you may add some foraged greens. It’s filling, and would be very good for a supper dish, to be eaten while you wait for the soup to cook.

• 8 ounces green or mixed vegetable noodles
• 1/4 cup parsley flakes
• 2 tablespoons onion flakes
• 1 teaspoon salt
• 1/2 teaspoon basil
• 1/4 teaspoon oregano
• 1/4 teaspoon garlic granules
• 1 tablespoon olive oil
• lemon juice OR apple cider vinegar
• 2 1/2 cups water

Bring water and oil to a boil, and add all dry ingredients. Boil slowly for 10 minutes or until noodles are done. Let cool from 1 hour to all day. When ready to eat, toss in vinegar or lemon juice and any found greens, which have been broken into bite-sized pieces.

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