Orange-almond Asian Salad |
|
 |
Prep Time: 0 Minutes Cook Time: 12 Minutes |
Ready In: 12 Minutes Servings: 6 |
|
This dish can be turned into a main course by adding diced cooked chicken. It has a wonderful combination of flavors and textures. Great American Home Cooking Recipe Card. Ingredients:
dressing |
1/3 c sugar |
1/2 c vegetable oil |
1/4 c distilled vinegar |
2 tbl. soy sauce |
1/2 tsp. ground ginger |
salad |
1 head bok choy or romaine lettuce, rinsed |
1 bunch green onions |
2 packages (3 ounces each) ramen noodles |
4 ounces slivered almonds |
2 ounces sesame seeds |
1 can (11 ounces) mandarin oranges, drained |
Directions:
1. Combine the dressing ingredients in a saucepan; boil for 1 minute; let cool.
2. Cut off the root end of the bok choy. Seperate the leaves; rinse, drain and tear into bitesize pieces.
3. Chop the green onions. Place in a large bowl.
4. Break the uncooked noodles into a skillet (discard or save the noodle seasoning packets to use in a recipe calling for a boullion cube.)
5. Add the nuts and seeds.
6. Cook, stirring, over medium heat 10 minutes or until brown.
7. Toss with all other ingredients.
|
|