Tuesday, April 6, 2010

Crunchy Asian Salad

This was really easy and delicious.  We kept the dressing on the side and added it individually, because we knew we'd have a lot of leftovers and we didn't want it to get soggy.  Also we added some chicken, because Kyle is a hard working man and needs some meat.  We just pan fried it up,  and put a little stir-fry sauce on it to add flavor.  It was pretty good!  I think that I'm just starting to realize the glory of cabbage.  (I will never like corn beef and cabbage).  

1/3 cup Canola Oil
1/3 cup Rice Vinegar
3 Tablespoons Sugar
3/4 teaspoon salt
1/2 teaspoon pepper

1 package of roman noodles (any flavor will do)
1 bag of coleslaw mix (the kind that has cabbage and carrots in it)
1/2 cup of sliced green onions (about 8)
1/2 cup of sliced almonds
1 medium red bell pepper
2 oranges, peeled and coarsely chopped
2 cups coarsely chopped baby spinach leaves

Directions:  Mix all of the dressing ingredients together and stir until the sugar is dissolved.  Set aside.  Crush up the bag of roman noodles and discard the seasoning packet.  Add the noodles and all of the salad ingredients to a large bowl and mix it up.  Add the dressing and stir.

Recipe from eatbetteramerica.com

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