SUDDENLY SALAD SEASONING RECIPE RECIPES

Name: Skinny Crunchy Asian Salad
Prep time: 30 min
Total time: 30 min
Yield: 15
Cuisine: Asian
Ingredients: 1/3 cup canola oil; 1/3 cup rice vinegar; 3 tablespoons sugar; 3/4 teaspoon salt; 1/2 teaspoon pepper; 1 package (3 oz) ramen noodle soup mix (any flavor); 1 bag (16 oz) coleslaw mix (shredded cabbage and carrots); 8 medium green onions, sliced (1/2 cup); 1/2 cup sliced almonds (2 oz); 1 medium red bell pepper, cut into 1x1/8-inch strips; 2 seedless oranges, peeled, coarsely chopped (1 1/2 cups); 2 cups coarsely chopped fresh baby spinach leaves

SKINNY CRUNCHY ASIAN SALAD RECIPE - BETTYCROCKER.COM

Skinny Crunchy Asian Salad Recipe - BettyCrocker.com image

63% less fat • 50% fewer calories • 70% more vitamin C than the original recipe. Focus on the fresh, trim the ramen and top it with fruits and veggies.

Provided by Betty Crocker Kitchens

Total Time 30 minutes

Prep Time 30 minutes

Yield 15

Number Of Ingredients 12

Ingredients

1/3 cup canola oil
1/3 cup rice vinegar
3 tablespoons sugar
3/4 teaspoon salt
1/2 teaspoon pepper
1 package (3 oz) ramen noodle soup mix (any flavor)
1 bag (16 oz) coleslaw mix (shredded cabbage and carrots)
8 medium green onions, sliced (1/2 cup)
1/2 cup sliced almonds (2 oz)
1 medium red bell pepper, cut into 1x1/8-inch strips
2 seedless oranges, peeled, coarsely chopped (1 1/2 cups)
2 cups coarsely chopped fresh baby spinach leaves

Steps:

In large bowl, beat dressing ingredients with wire whisk until sugar is dissolved and mixture is well blended.
Break up ramen noodles in bag before opening. Discard seasoning packet from soup package. Add noodles and all remaining salad ingredients except oranges and spinach to dressing; toss to mix well. Stir in oranges and spinach. Serve immediately or refrigerate up to 8 hours.

Nutrition Facts : Calories 110 , CarbohydrateContent 9 g, CholesterolContent 0 mg, FatContent 1 1/2 , FiberContent 2 g, ProteinContent 1 g, SaturatedFatContent 1/2 g, ServingSize 1 Serving, SodiumContent 150 mg, SugarContent 6 g, TransFatContent 0 g

ZESTY LIME SHRIMP AND AVOCADO SALAD – MY GO-TO RECIPE!

Zesty Lime Shrimp and Avocado Salad – My Go-To Recipe! image

Lime juice and cilantro are the key ingredients to creating this wonderful, healthy no-cook salad you'll want to make all summer long.

Provided by Gina

Categories Appetizer Lunch Salad

Total Time 20 minutes

Prep Time 20 minutes

Yield 4

Number Of Ingredients 9

Ingredients

1/4 cup chopped red onion
2 limes (juice of)
1 tsp olive oil
1/4 tsp kosher salt (black pepper to taste)
1 lb jumbo cooked (peeled shrimp, chopped*)
1 medium tomato (diced)
1 medium hass avocado (diced (about 5 oz))
1 jalapeno (seeds removed, diced fine)
1 tbsp chopped cilantro

Steps:

In a small bowl combine red onion, lime juice, olive oil, salt and pepper. Let them marinate at least 5 minutes to mellow the flavor of the onion.
In a large bowl combine chopped shrimp, avocado, tomato, jalapeño.
Combine all the ingredients together, add cilantro and gently toss. Adjust salt and pepper to taste.

Nutrition Facts : ServingSize 1 cup, Calories 197 kcal, CarbohydrateContent 7 g, ProteinContent 25 g, FatContent 8 g, SaturatedFatContent 1.5 g, CholesterolContent 221 mg, SodiumContent 330 mg, FiberContent 3 g

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63% less fat • 50% fewer calories • 70% more vitamin C than the original recipe. Focus on the fresh, trim the ramen and top it with fruits and veggies.
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