Tossed Salad With A Difference - cooking recipe

Ingredients

Dressing
1 clove garlic, minced
1/2 teaspoon salt
1/4 teaspoon dry mustard
1 teaspoon Worcestershire sauce
3 tablespoons red wine vinegar
6 tablespoons chopped parsley, fresh is definitely best
4 tablespoons chopped green onions
1 cup mayonnaise
1/2 cup sour cream
Noodles
5 ounces canned chow mein noodles
2 teaspoons Worcestershire sauce
3 tablespoons butter, melted
3/4 teaspoon garlic salt
3/4 teaspoon curry powder
salad greens, sufficient for 8 people
8 ounces water chestnuts, drained and sliced

Preparation

Dressing: In a food processor or blender, combine all dressing ingredients.
Blend well.
Cover and refrigerate until serving.
May be made 24 hours ahead.
Noodles: In an oven-proof dish, combine all noodle ingredients, mixing well.
Heat in a preheated 200 degree oven for 15 minutes.
Salad: Place greens in a large salad bowl.
Just before serving, add water chestnuts then warm noodles.
Add dressing and toss well.
Serve immediately.