|
| 5 | cups shredded romaine lettuce |
| 1 | package (3 oz) Oriental-flavor ramen noodle soup mix |
| 2 | cups finely chopped cooked chicken |
| 1 | can (11 oz) Green Giant® Niblets® white shoepeg corn, drained |
| 1 | large tomato, finely chopped |
| 2 | medium green onions, finely chopped (2 tablespoons) |
| 1/2 | cup coarsely chopped unsalted dry-roasted peanuts |
|
| 2 | tablespoons sugar |
| 1 | teaspoon salt |
| 1/2 | teaspoon pepper |
| 3/4 | teaspoon grated gingerroot |
| 1/4 | cup vegetable oil |
| 3 | tablespoons white vinegar |
Serve with...
Raspberry-Chocolate Cream
Total Time:
5 min
| 1. | In bottom of large (3-quart) clear glass serving bowl, arrange lettuce. Discard seasoning packet from soup mix; coarsely crush noodles. Layer noodles and remaining salad ingredients, in order listed, over lettuce. |
| 2. | In small jar with tight-fitting lid, shake dressing ingredients until well blended. Pour over salad. Serve immediately. |
|
| Potluck? Double the ingredients and use a very large salad bowl. |
|
| This prize-winning recipe was created by Ellen Nishimura of Fair Oaks, California, and won $2,000 in a national recipe contest. |
Nutrition Information:
470 ( 240); 26g ( 5g, 1g); 50mg; 980mg; 33g ( 4g, 9g); 23g 60%; 30%; 4%; 15% 1 ; 1 ; 1 ; 2 1/2 ; 2 1/2 2