CAESAR SALAD IN A BAG RECIPES
CRUNCHY RAMEN SALAD RECIPE: HOW TO MAKE IT
For potlucks and picnics, this ramen noodle salad is a knockout. I tote the veggies in a bowl, dressing in a jar and noodles in a bag. Then I just shake them all together when it's time to eat. —LJ Porter, Bauxite, Arkansas
Provided by Taste of Home
Categories Lunch Side Dishes
Total Time 25 minutes
Prep Time 20 minutes
Cook Time 5 minutes
Yield 16 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, heat 1 tablespoon oil over medium heat. Add almonds and sunflower kernels; cook until toasted, about 4 minutes. Cool., In a large bowl, combine coleslaw mix, onions and red pepper. In a small bowl, whisk vinegar, sugar, pepper, contents of ramen seasoning packets and remaining oil. Pour over salad; toss to coat. Refrigerate until serving. Break noodles into small pieces. Just before serving, stir in noodles, almonds and sunflower kernels.
Nutrition Facts : Calories 189 calories, FatContent 13g fat (2g saturated fat), CholesterolContent 0 cholesterol, SodiumContent 250mg sodium, CarbohydrateContent 16g carbohydrate (6g sugars, FiberContent 3g fiber), ProteinContent 4g protein.
AVOCADO, WALNUT AND PINEAPPLE SALAD - AVOCADOS FROM MEXICO
Provided by Avocados From Mexico
Yield 4-6
Number Of Ingredients 8
Steps:
- In a medium bowl mix the balsamic vinegar, olive oil, salt and pepper to taste oil. Then add nuts and leave to marinade.
- In a bowl mix all the other ingredients and add salt and pepper.
- Add the dressing and serve.
Nutrition Facts : Calories 820 cal, CarbohydrateContent 66 g, FiberContent 11 g, ProteinContent 23 g, SaturatedFatContent 13 g, SodiumContent 490 mg, SugarContent 48 g
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AVOCADO, WALNUT AND PINEAPPLE SALAD - AVOCADOS FROM MEXICO
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