Tossed Salad With A Difference |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 8 |
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I can eat the noodles all by themselves. I serve this with Asian dishes because I always want something other than just rice. You can make the dressing the day before and heat the noodles while you finish your main dish. Ingredients:
1 clove garlic, minced |
1/2 teaspoon salt |
1/4 teaspoon dry mustard |
1 teaspoon worcestershire sauce |
3 tablespoons red wine vinegar |
6 tablespoons chopped parsley, fresh is definitely best |
4 tablespoons chopped green onions |
1 cup mayonnaise |
1/2 cup sour cream |
5 ounces canned chow mein noodles |
2 teaspoons worcestershire sauce |
3 tablespoons butter, melted |
3/4 teaspoon garlic salt |
3/4 teaspoon curry powder |
salad greens, sufficient for 8 people |
8 ounces water chestnuts, drained and sliced |
Directions:
1. Dressing: In a food processor or blender, combine all dressing ingredients.
2. Blend well.
3. Cover and refrigerate until serving.
4. May be made 24 hours ahead.
5. Noodles: In an oven-proof dish, combine all noodle ingredients, mixing well.
6. Heat in a preheated 200 degree oven for 15 minutes.
7. Salad: Place greens in a large salad bowl.
8. Just before serving, add water chestnuts then warm noodles.
9. Add dressing and toss well.
10. Serve immediately.
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