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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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I used those short twisty looking egg noodles for the salad, because they were very cheap and affordable. You can make this ahead of time, but I find the avocado turns brown if it's not sprinkled with lemon juice, and I found lemon juice doesn't really go with this salad, taste wise. Ingredients:
4 cups egg noodles, cooked |
1 large avocado, cubed |
1 cup imitation crabmeat, diced |
1/2 cup water chestnut, chopped (canned) |
1 red bell pepper, diced |
1 tablespoon horseradish cream |
1/2 cup low-fat mayonnaise |
1 tablespoon fresh parsley, finely chopped |
1 tablespoon fresh chives, finely chopped |
salt and pepper, to taste |
Directions:
1. Combine first five ingredients in a large bowl.
2. In a smaller bowl, combine the remaining ingredients to create a dressing.
3. Thoroughly combine the salad with the dressing, before serving at room temperature. Be careful to get the bottom of the salad coated with the dressing, as that is a difficult part for me.
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