![Anu's Noodle Salad with Crunchy Fruit](https://cdn.statically.io/img/www.foodandwine.com/thmb/GEtB9ufxOmTGia5wNMWOIPh14Bc=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/anu-noodle-salad-with-crunchy-fruit-XL-RECIPE0222-8ee60fe5eaa648d38828eac8ac593b54.jpg)
Ingredients
Dressing
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1 cup canola oil
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.50 cup white vinegar
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¼ cup plus 3 tablespoons granulated sugar
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¼ cup finely chopped garlic
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2 tablespoons dry mustard
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2 tablespoons Worcestershire sauce
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2 tablespoons kosher salt
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1.50 teaspoons cayenne pepper
Salad
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1 (17.6-ounce) pkg. uncooked thick egg noodles (such as Safoco Mi Trung)
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2 cups chopped unpeeled apples
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2 cups coarsely chopped fresh cilantro leaves and tender stems
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1 cup seedless green grapes, halved
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1 cup seedless red grapes, halved
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.50 cup diced (1/4-inch pieces) carrot
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.50 cup diced (1/4-inch pieces) green bell pepper
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.50 cup diced (1/4-inch pieces) red bell pepper
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1 (20-ounce) can pineapple tidbits, drained and halved crosswise
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1 cup roasted peanuts with skins
Directions
Make the dressing:
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Process oil, vinegar, sugar, garlic, mustard, Worcestershire, salt, and cayenne in a blender until creamy, about 20 seconds. Refrigerate until ready to use.
Make the salad:
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Cook noodles in a large pot of boiling water according to package directions. Drain in a colander, and rinse under cold water to stop the cooking process; transfer to a large bowl. Add apples, cilantro, green and red grapes, carrot, green and red bell peppers, and pineapple tidbits; toss gently to combine. Add dressing, and gently toss to coat salad mixture. Loosely cover, and refrigerate until cold, about 1 hour and 30 minutes. Gently toss salad until creamy. Sprinkle with roasted peanuts.
Make Ahead
Dressing can be made up to 3 days ahead and refrigerated in an airtight container.