Blueberry Soba Noodle Salad

Vinaigrette:

• 3 tbsp (45 ml) – Soy sauce
• 2 tbsp (30 ml) – Fresh orange Juice
• 2 tbsp (30 ml) – Rice vinegar
• 1 tbsp (15 ml) – Vegetable oil
• 1 tsp (5 ml) – Sesame oil
• 1 tsp (5 ml) – Honey

Salad:

• 4 cups (600 g) – Soba/buckwheat noodles, cooked and cooled
• 1 cup (150 g) – B.C blueberries, fresh or frozen
• ¾ cup (100 g) – Extra firm tofu, cubed OR
• ¾ cup (100 g) – Chicken, cooked, cubed
• ½ cup (65 g) – Mandarin segments, chopped
• ½ cup (50 g) – Snap peas, chopped
• ½ cup (50 g) – Carrot, 1” long thin julienne
• ¼ cup (30 g) – Bell pepper, diced
•  2 tsp (10 ml) – Sesame Seeds-optional

1. In a large bowl, whisk together all vinaigrette ingredients until combined.
2. Add all the prepared salad ingredients and toss with the vinaigrette.
3. Garnish with sesame seeds if desired.