|
| 1/3 | cup canola oil |
| 1/3 | cup rice vinegar |
| 3 | tablespoons sugar |
| 3/4 | teaspoon salt |
| 1/2 | teaspoon pepper |
|
| 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 1x1/8-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. |
| No change. |
|
| We've replaced ingredients with great-tasting alternatives to create better-for-you recipes that are just as yummy as the originals. |
|
| Turn this into a delicious main-dish salad by adding shredded cooked chicken. |
|
| Chopped peanuts or honey-roasted peanuts would be a delicious substitute for the almonds in this recipe. |
|
| The ramen noodles will be crisp if the salad is served right after making it, but will soften if the salad is stored. |
Nutrition Information:
110 ( 60); 7g ( 1/2g, 0g); 0mg; 150mg; 9g ( 2g, 6g); 1g 35%; 50%; 4%; 4% 0 ; 1 ; 1 1/2 1/2