Egg Noodle Salad - cooking recipe

Ingredients
    4 cups egg noodles, cooked
    1 large avocado, cubed
    1 cup imitation crabmeat, diced
    1/2 cup water chestnut, chopped (canned)
    1 red bell pepper, diced
    1 tablespoon horseradish cream
    1/2 cup low-fat mayonnaise
    1 tablespoon fresh parsley, finely chopped
    1 tablespoon fresh chives, finely chopped
    salt and pepper, to taste
Preparation
    Combine first five ingredients in a large bowl.
    In a smaller bowl, combine the remaining ingredients to create a dressing.
    Thoroughly combine the salad with the dressing, before serving at room temperature. Be careful to get the bottom of the salad coated with the dressing, as that is a difficult part for me.

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