Asian Noodle Salad

It's winter. It's cold. So lets be serious..... sitting down to a salad for dinner is just not as satisfying as a warm plate of spaghetti, chicken pie or cheesy potato soup.
But...it is 2010 and we are all trying are darnedest to stick with that haunting New Years resolution. (And don't lie to yourself, even though you didn't say this resolution out loud, you know in the back of your head you are trying to lose weight or maintain it this year. I bet no one said they wanted to gain weight :) )

Therefore, if you want to stay on the healthier side with some veggies and a salad, but still want to feel feel "complete" with your meal, please try this recipe from the Pioneer Woman.
It will do the job!

Ingredients

SALAD INGREDIENTS:
1 package Linguine Noodles, Cooked, Rinsed, And Cooled (I use whole grain or whole wheat)
½ heads Sliced Napa Cabbage, Or More To Taste
½ heads Sliced Purple Cabbage, Or More To Taste
½ bags Baby Spinach, Or More To Taste
1 whole Red Bell Pepper, Sliced Thin
1 whole Yellow Bell Pepper, Sliced Thin
1 whole Orange Bell Pepper, Thinly Sliced
1 bag Bean Sprouts (also Called Mung Bean Sprouts)
Chopped Cilantro, Up To 1 Bunch, To Taste
3 whole Scallions, Sliced
3 whole Cucumbers Peeled And Sliced
1 can (about 10 Oz.) Whole Cashews, Lightly Toasted In Skillet
_____
FOR THE DRESSING:
1 whole Lime, Juiced
8 Tablespoons Olive Oil
8 Tablespoons Soy Sauce
2 Tablespoons (up To 3 Tablespoons) Sesame Oil
⅓ cups Brown Sugar
3 Tablespoons Fresh Ginger Chopped
2 cloves Garlic Chopped
2 whole Hot Peppers Or Jalapenos, Chopped
Chopped Cilantro

Preparation Instructions
Mix salad ingredients together. Whisk dressing ingredients together and pour over salad. Mix with tongs or hands and serve on a platter.

Note: dressing keeps for up to three days before serving, without cilantro.