A beautiful, colorful, salad that is full of robust flavor. Easy to make ahead and assemble just before serving. Great for a light lunch, or adds elegance to a more formal dinner setting.
1 3-ounce package Oriental Flavor Ramen Noodles, broken into small pieces (reserve seasoning packet)1/2 cup slivered Almonds1/2 cup Butter 8 cups torn Spinach leaves1 11-ounce can Mandarin oranges, drained3 grilled boneless skinless Chicken breasts, cooled and cubed1/4 cup red Onion slices, separated into ringsDressing:2 teaspoons Lemon juice1/2 cup vegetable Oil1/4 cup wine Vinegar1/4 teaspoon seasoned Salt1 seasoning packet from Ramen Noodles2 teaspoons Sugar1/2 teaspoon black Pepper1/4 cup grated Parmesan cheese
Toast Ramen noodles and almonds in butter under broiler for 3-4 minutes, stirring often, just until noodles begin to brown. Remove and cool completely. In large salad bowl, toss spinach leaves, oranges, cubed chicken, and onion rings just until mixed. Cover and refrigerate. Place all dressing ingredients in a sealable container and shake until well mixed. To serve, stir noodle/almond mixture into salad mixture. Pour dressing evenly over top, and toss gently. Serve immediately.
This salad is easy to take to a social gathering. Put the noodle mixture and dressing in small containers to assemble salad when you arrive. Always a popular dish.Skip the step (and butter) to toast the ramen noodles and almonds or use a reduced-fat Asian-style salad dressing instead of the listed dressing to reduce the fat and calories in this dish.
This program, brought to you by Dairy Council of California, aligns with the Dietary Guidelines for Americans.
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