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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (113g) Recipe makes 4 servings The following items or measurements are not included below: mixed baby greens 2 tablespoons rice wine vinegar light oil |
||
| Calories 161 | ||
| Calories from Fat 64 | (39%) | |
| Amount Per Serving | %DV | |
| Total Fat 7.2g | 11% | |
| Saturated Fat 1.0g | 5% | |
| Monounsaturated Fat 1.8g | ||
| Polyunsaturated Fat 4.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 173mg | 7% | |
| Potassium 238mg | 6% | |
| Total Carbohydrate 22.8g | 7% | |
| Dietary Fiber 2.7g | 10% | |
| Sugars 3.3g | ||
| Protein 3.3g | 6% | |
Crispy Noodle Salad With Sweet and Sour Dressing
By: Susie D
May 30, 2006
An Asian influenced salad from Racheal Ray's 30 minute recipes.
SERVES 4
Ingredients
- 6 cups mixed baby greens, 1 sack
- 1 cup fresh bean sprout
- 1 cup shredded carrot
- 3 radishes, sliced
- 2 scallions, chopped
- 1/2 red bell pepper, cut into thin strips
- 2 cups fried Chinese noodles (such as rice noodles, chow mein noodles or fried wontons)
- 2 tablespoons sweet plum sauce or Chinese duck sauce
- 2 tablespoons rice wine vinegar or cider vinegar or white vinegar, may be substituted
- 1/3 cup light oil or peanut oil or canola oil or vegetable oil (eyeball the amount)
- salt and pepper
Directions
1
In a bowl, combine greens, bean sprouts, carrot, radishes, scallions, red bell pepper and half of the fried noodles.2
Whisk together plum or duck sauce and vinegar in a smaller bowl. Stream in oil and continue whisking to combine.3
Dress salad and toss with salt and pepper, to your taste. Serve salad with remaining crispy noodles, as garnish.
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Browse similar recipes by category
- Course > Salads
- Main Ingredient > Vegetables > Greens > Lettuces
- Cuisine > Asian
- Preparation > Time to Make > < 15 mins
- Preparation > Simple > Beginner Cook
- Preparation > Simple > 3 or Less Steps
- Preparation > Presentation > Served Cold
- Occasion > Dinner Party
- Occasion > Taste/Mood > Sweet
- Occasion > To Go... > Potluck
- Occasion > To Go... > Picnic
- Dietary > Kid Pleaser
- Dietary > Vegetarian
Featured Reviews for This Recipe
From: evelyn/athens
On Jul 8, 2008
This was absolutely fabulous! I loved the fresh crunch of everything - the textural thing going on is beyond words. The dressing...wonderful. Perfect salad to accompany a dinner of finger-foods.
From: dusty AE
On Jun 11, 2008
This was so nice, I had a big bowl for lunch, then DH and I had some for our evening meal along with schnitzel and boiled new potatoes....it was so yummy, then like a previous review I warned everyone off and had the rest for lunch the next day. This is definitely a keeper, in fact am getting the ingredients for me to have salad lunches for the next 3 days.
From: QueenBee49444
On Apr 27, 2008
I knew I couldn't go wrong choosing a recipe from Rachael Ray & posted here by Susie D. This salad was so good I threatened DH & DS not to touch the leftovers. I already know what I'm having for lunch tomorrow. I'll add a little left over chicken, a few mandarin oranges, maybe some pecans and I will have a complete lunch. The sweet dressing is what makes this salad so terrific. Thanks for posting. Made for PAC, Spring 2008.
From: Chef #654460
On Apr 12, 2008
Susie, for many years I have been looking for this recipe. A chinese Restaurant in town "up state N.Y" serves this salad, but they would never give out the recipe, nor would sell the dressing! I made it last night, it was just AWESOME. Thanks for sharing it. Ferryal
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