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.
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.
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.
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.
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.
In a large bowl, whisk together all the dressing ingredients.
Add the salad ingredients and toss to coat.
Refrigerate for 4 hours. Serve.
Prepare noodles as package instructions and toss with other salad ingredients.
Mix dressing ingredients and pour over salad and toss till well mixed.
Let salad marinate in refer at least 2 hours.
Lightly toss the salad a couple of times to redistribute salad dressing during marination.
Garnish with reserved whole pea pods.
eatballs cool off, make the oriental noodles. Now if your grocer
*Recipes for both these sauces are in this cookbook.
Combine all salad ingredients and toss with dressing.
Refrigerate at least overnight before serving.
I also recommend making a second batch of the dressing and tossing it with the salad just before serving as the pasta soaks up most of the dressing.
il, sugar and contents of Oriental flavor packet, blending well. Pour
Dressing:
Put first seven ingredients for dressing in a blender or food processor. Process until ginger and garlic finely chopped. Add oil slowly processing until well blended. Put into a jar and refrigerate.
Salad:
Slice cucumbers and radishes thinly, put into bowl. Shred carrots into bowl.
Add quartered mushrooms and chopped scallions. Mix vegetables. May refrigerate until ready to serve.
Over medium heat toast sesame seeds for 2 to 3 minutes.
To Serve:
Add dressing to vegetables, mix and sprinkle sesame seeds on top.
Clean and prepare spinach. (You can also use fresh bagged spinach) Place in large bowl.
Rinse bean sprouts and toss them with the spinach.
Fry bacon to be crisp, drain on paper towels and break up into small pieces.
Peel hard boiled eggs and chop. Place in small bowl.
Mix dressing in a jar or cruet. Shake vigorously.
Place the spinach in individual bowls. Put some bacon and chopped egg on top of each salad. You can drizzle some dressing on it or leave the person to do that themselves.
Enjoy!
he vegetables.
Make the salad: In a large bowl combine
Up to one hour before serving, mix coleslaw, onion, almonds and sunflower kernels in a bowl.
In a jar, combine oil, vinegar, sugar, pepper and Oriental seasoning pack.
Cover.
Shake and chill.
At serving time, add the Ramen noodles (broken up) to salad mix and pour dressing over top.
Toss to coat and serve.