CRUNCHY RAMEN NOODLE SALAD - MAKE AHEAD
This makes a great meatless meal, a lovely luncheon or dinner salad when topped with a grilled & sliced chicken breast. I tend to like a tangier dressing so I use less oil than vinegar. Feel free to adjust to your taste. The amount of added veggies, fruits & nuts can be increased as well. I recently discovered that by adding sugar snap peas & seedless cucumbers it has a more "Asian" flair to it. Enjoy! This can be made a day ahead and tossed with the dressing before serving. Prep time does not included grilling chicken breast or shrimp. If serving as a side salad, this will serve up 8-10+.
Provided by Chicagoland Chef du
Categories Chicken
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Mix all veggies, nuts and fruits together.
- Break up DRY noodles (**do not boil) and add to veggie mix before serving.
- Make dressing. Whisk together all the ingredients listed, until sugar dissolves. Set aside if making ahead.
- At this point you can refrigerate overnight.
- Toss with dressing, serve and top with chicken or shrimp, if desired.
Nutrition Facts : Calories 617.1, Fat 40, SaturatedFat 5.6, Sodium 586.9, Carbohydrate 58, Fiber 10.5, Sugar 25.2, Protein 13.5
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