Tuesday, June 14, 2016

Skinny Crunchy Asian Salad

Summertime is meant for picnics, potlucks and all kinds of outdoor events. Keep your cool this season with a side dish that can accompany just about anything you can throw on the grill. This light and colorful Asian-inspired salad is bursting with flavor and has a hearty crunch thanks to ramen noodles and sliced almonds.

Crunchy Asian Salad
Servings: 15

¼ cup canola oil
¼ cup rice vinegar
2-3 tablespoons sugar
¾ teaspoon salt
½ teaspoon pepper

1 package (3 ounces) ramen noodle soup mix
1 bag (16 ounces) coleslaw mix with shredded cabbage and carrots
8 medium green onions, thinly sliced
½ cup sliced almonds
1 medium red bell pepper, cut into strips
1 can mandarin oranges, drained
2 cups fresh baby spinach leaves, coarsely chopped
1 tablespoon toasted sesame seeds

In a large bowl, whisk together dressing ingredients until sugar is dissolved.
Break up ramen noodles in bag before opening. Discard seasoning packet. To the dressing, add noodles and remaining salad ingredients. Toss to mix well. Sprinkle with sesame seeds. Serve immediately.
(Recipe adapted from bettycrocker.com)

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