Thursday, April 15, 2010

Recipe: Crunchy Asian Salad

Occasionally I will pick up one of those little recipe books at the checkout line in the grocery store. I am really enjoying this one: "Simple Healthy Meals by Betty Crocker." My family and I have really enjoyed everything I have tried out of this magazine. Here's one we had recently:

Healthified Crunchy Asian Salad
1/3 cup canola oil
1/3 cup rice vinegar
3 tablespoons sugar
3/4 teaspoon salt
1/2 teaspoon pepper

1 package (3oz) ramen noodles, any flavor
1 bag (16oz) coleslaw mix (shredded cabbage and carrots)
8 medium green onions, sliced (1/2 cup)
1/2 cup sliced almonds
1 medium red bell pepper, cut into 1x1/8 strips
2 seedless oranges, peeled, coarsely chopped
2 cups baby spinach, coarsely chopped

1. In large bowl, beat dressing ingredients with whisk until sugar is dissolved.
2. Break up noodles in bag, discard seasoning pkt. Add noodles and all remaining ingredients except oranges and spinach, to dressing, toss to coat. Stir in oranges and spinach (gently).
Note: The noodles do not stay crunchy very long, but leftovers are still delicious.

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