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Recipe: Orange Almond Asian Salad (Great American Home Cooking Recipe Cards)

Salads - Assorted
ORANGE ALMOND ASIAN SALAD

FOR THE GINGER DRESSING:
1/3 cup sugar
1/2 cup vegetable oil
1/4 cup distilled vinegar
2 tablespoons soy sauce
1/2 teaspoon ground ginger

FOR THE SALAD:
1 head bok choy or romaine lettuce, rinsed*
1 bunch green onions
6 ounces ramen noodles
4 ounces slivered almonds
2 ounces sesame seeds
1 (11 ounce) can mandarin oranges, drained

Combine the dressing ingredients in a saucepan; boil for 1 minute; let cool.

Cut off the root end of the bok choy. Separate the leaves; rinse, drain and tear into bite-size pieces. Chop the green onions. Place in a large bowl.

Break the uncooked noodles into a skillet (save the noodle seasoning packets to use in any recipe calling for a bouillon cube). Add the nuts and seeds. Cook, stirring, over medium heat 10 minutes or until brown.

Add the noodle mixture, dressing and mandarin oranges to the greens in the bowl. Toss to combine.

*Use either bok choy (an Asian cabbage) or romaine lettuce. Both bok choy's white ribs and green leaves are edible.

Makes 6 servings
Source: Great American Home Cooking Recipe Cards
MsgID: 391078
Shared by: Betsy at Recipelink.com
Board: Collection: Salads at Recipelink.com
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