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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%

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Crispy Noodle Salad With Sweet and Sour Dressing

Recipe #170736 | 10 min | 10 min prep | add private note
Susie D

By: Susie D
May 30, 2006

An Asian influenced salad from Racheal Ray's 30 minute recipes.

SERVES 4 (change servings and units)

Ingredients

Directions

  1. 1
    In a bowl, combine greens, bean sprouts, carrot, radishes, scallions, red bell pepper and half of the fried noodles.
  2. 2
    Whisk together plum or duck sauce and vinegar in a smaller bowl. Stream in oil and continue whisking to combine.
  3. 3
    Dress salad and toss with salt and pepper, to your taste. Serve salad with remaining crispy noodles, as garnish.

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Featured Reviews for This Recipe

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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.

0 people found this review helpful

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    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.

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    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.

    1 person found this review helpful

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    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

    1 person found this review helpful

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  • Read all 11 reviews

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