CABBAGE SALAD VINAIGRETTE WITH CRUNCHY NOODLES

Cabbage Salad Vinaigrette with Crunchy Noodles image

Number Of Ingredients 15

Ingredients

SALAD
4 1/2 cups (1 medium head) shredded red or green cabbage
5 green onions, thinly sliced (including tops)
1 (11-ounce) can vacuum-packed whole kernel corn, drained
1 1/2 cups frozen sweet peas (from 1-lb. pkg.), cooked, drained
1 (4 1/2-ounce) jar sliced mushrooms, undrained
DRESSING
1 (3-ounce) package instant oriental noodle with chicken-flavor seasoning packet
1/4 cup tarragon vinegar
1/4 cup oil
3 tablespoons sugar
1/2 teaspoon pepper
1/2 cup slivered almonds, toasted*
2 tablespoons sesame seeds, toasted**
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Steps:

In large bowl, combine all salad ingredients. In small bowl, combine contents of seasoning packet from noodles, vinegar, oil, sugar and pepper blend well. Pour dressing over salad ingredients toss to coat. Refrigerate at least 2 hours to chill.Break noodles into 3/4-inch pieces. Before serving, stir noodles, almonds and sesame seed into salad mixture. Store in refrigerator.TIPS:*To toast almonds, spread on cookie sheet bake at 375°F. for 5 to 6 minutes or until light golden brown, stirring occasionally. Or spread in thin layer in microwave-safe pie pan and microwave on HIGH for 6 to 7 minutes or until light golden brown, stirring frequently.**To toast sesame seed, spread in baking pan bake at 375°F. for 5 to 7 minutes or until light golden brown. Or spread in medium skillet and stir over medium heat for 8 to 10 minutes or until light golden brown.Nutrition Per Serving (1/2 cup): Calories 130 Protein 3g Carbohydrate 14g Fat 7g Sodium 210mgPICTURE: Top to bottom: Spicy Corn and Black Bean Salad, Cabbage Salad Vinaigrette with Crunchy NoodlesFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

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