Autumn Ramen Pasta Salad

• One 3-ounce package ramen noodles, flavor packet reserved for other use
• ½ cup chopped walnuts
• 2 cups shredded red cabbage
• 1 cup shredded carrot
• 1 cup diced fresh pear
• ½ cup thinly sliced celery
• ½ cup sliced green onions
• ⅓ cup Italian parsley, minced
• ¼ cup apple cider vinegar
• ½ cup olive oil
• 1 tablespoon cannabis-infused olive oil
• 1 tablespoon minced garlic
• 2 teaspoons honey
• 1½ teaspoons curry powder
• ½ teaspoon salt
• ½ teaspoon pepper
• ¼ cup crumbled feta cheese

Heat large cast-iron skillet over medium-high heat. Crush noodles into small pieces; add to hot skillet with chopped walnuts. Cook, stirring frequently, until toasted, 4 to 5 minutes. Transfer to large salad bowl; let cool. Add cabbage, carrot, pear, celery, green onions and parsley; toss gently. 

In small bowl, whisk vinegar, oil, infused oil, garlic, honey, curry powder, salt and pepper. Add to salad; toss to coat. Divide among 4 chilled salad plates; top with feta. Makes 4 servings, each about 30 mg THC based on a 15% strain.

Photography by Matt Armendiaz