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"Healthified" Crunchy Asian Salad Recipe

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This recipe for "Healthified" Crunchy Asian Salad, by , is from The Robinson Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Julie Thompson Steck

Category:
Category:

Ingredients:  
Ingredients:  

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) Raman noodle soup (any flavor)
1 bag (16 oz) coleslaw mix
8 medium green onions, sliced (1/2 cup)
1/2 cup sliced almonds
1 medium red bell pepper, cut onto 1x1/8-inch strips
2 seedless oranges, peeled, coarsely chopped (1 1/2 cups)
2 cups coarsely chopped fresh baby spinach leaves

Directions:
Directions:
1. In large bowl, beat dressing ingredients with wire whisk until sugar is dissolved and mixture is well blended.
2. Break up Raman 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.

Variation:
Add shredded cooked chicken.

The Raman noodles will be crisp if the salad is served right after making it, but will soften if the salad is stored.

1 Serving: 110 Calories and 9 grams Carbohydrates

Number Of Servings:
Number Of Servings:
15
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
63% less fat* 50%fewer calories* 70% more vitamin C than the original recipe!
Prep time: 30 min.
Makes: 15 servings (2/3 cup each)

 

 

 

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