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  • Healthified Crunchy Asian Salad

    2 posts, 2 voices, 734 views, started Jun 27, 2010

    Posted on Sunday, June 27, 2010 by Denise Richardson




    • Diamond
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      Prep Time: 30 min
      Total Time: 30 min
      Makes: 15 servings (2/3 cup each)

        

      Dressing  

      1/3 cup canola oil
      1/3 cup rice vinegar
      3 tablespoons sugar
      3/4 teaspoon salt
      1/2 teaspoon pepper
      Salad
      1 package (3 oz) ramen noodle soup mix (any flavor)
      1 bag (16 oz) coleslaw mix (shredded cabbage and carrots)
      8 medium green onions, sliced (1/2 cup)
      1/2 cup sliced almonds (2 oz)
      1 medium red bell pepper, cut into 1×1/8-inch strips
      2 seedless oranges, peeled, coarsely chopped (1 1/2 cups)
      2 cups coarsely chopped fresh baby spinach leaves  

          

          

      1. In large bowl, beat dressing ingredients with wire whisk until sugar is dissolved and mixture is well blended.
      2. Break up ramen noodles in bag before opening. Discard seasoning packet from soup package. Add noodles and all remaining salad ingredients except oranges and spinach to dressing; toss to mix well. Stir in oranges and spinach. Serve immediately or refrigerate up to 8 hours.






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