ce bath.
Meanwhile, make Oriental Salad Dressing: Combine all other ingredients
Place coleslaw and onions in a large salad bowl.
Melt butter on the stove and then add the Ramen Noodles (broken up), almonds and sesame seeds and brown. Cool and drain on paper towels.
Combine the rest of the ingredients and the seasoning packet for the dressing. Pour dressing over salad when ready to serve. Toss to combine.
Combine ingredients.
Makes a double recipe.
Keeps 2 weeks in refrigerator.
Mix oriental dressing, chill until ready to use.
Toss salad ingredients and top with oriental salad dressing.
Garnish with toasted almonds and chow mein noodles.
ork in pan.
Make salad; Line crispy tortillas with romaine
Mix turkey, bread crumbs, egg and garlic.
Form into 4 to 6 patties, each about 3/4-inch thick.
Heat oil in large skillet over medium heat.
Saute burgers 3 minutes on each side, until browned. Mix Oriental Sauce and pour over burgers; bring to a boil, stirring occasionally.
Reduce heat; add celery, onion and pepper.
Simmer, covered, 6 minutes.
Salt and pepper to taste.
Simmer 2 to 3 minutes until meat is no longer pink.
Mix together salad ingredients.
In a large mixing bowl combine the dressing: oil, vinegar, sugar, salt, and seasoning packet from ramen noodles.
Add the salad ingredients: cole slaw mix, ramen noodles, mandarine oranges, almonds or sunflower seeds, and green onion.
Mix well and serve with crushed ramen noodles.
Simply mix everything together well. Chill for at least one hour before serving. It tastes much better if allowed to chill overnight.
Serve on toasted bread, croissants, or lettuce leaves. This easy chicken salad recipe also tastes great in pita pockets or hollowed tomato cups. Also try different breads such as Ciabatta or raisin bread.
are.
To prepare the salad:
Heat olive oil in
Prepare
somen\tnoodles by boiling until tender.
Drain noodles; let sit to evaporate excess water.
After noodles are cool,
add\tthe crab flakes and the ocean salad; mix together. Add the Tropics dressing to your taste.
Drain vegetables well.
Put in blender and mix salad oil, vinegar, water, sugar, salt and pepper to taste.
Pour over vegetables and mix together.
Place in refrigerator overnight before serving.
Keeps well for 2 weeks.
4 cups.
*NOTE: The recipe for the caramelized nuts will
Combine chicken, peas and celery; chill. Add lemon juice, garlic salt and soy sauce to salad dressing and mix until thoroughly blended. Add salad dressing mixture to chilled chicken mixture. Add noodles and grapes tossing to blend. Sprinkle with nuts.
Combine cabbage, onions, noodles and water chestnuts.
Place sesame seed and almonds on a cookie sheet and brown slightly in oven, then add to salad.
he mixture over the potato salad and stir in lightly.
In a large bowl, whisk together all the dressing ingredients.
Add the salad ingredients and toss to coat.
Refrigerate for 4 hours. Serve.
nch cubes.
To finish salad: Toss romaine and watercress with
Mound the potato salad on a large platter. Cover the potato salad with the shredded lettuce, then arrange the remaining vegetables in an attractive pattern on the lettuce. Place the anchovies and shrimp on top of the salad. The entire salad is then sprinkled with the vinegar, then the blended oil. Sprinkle liberally with oregano over all and serve at once. Toasted French or Greek bread is served with the salad. Each person serves himself from the beautiful salad platter. Serves 6 to 8.
Mix well and bake at 350\u00b0 for about 30 minutes.
This recipe is good for large groups.