Crunchy Asian Salad

Focus on the fresh, trim the ramen and top it with fruits and veggies. The result: a more vitamin-rich salad. MORE + LESS -

Ingredients

1/3

cup canola oil

1/3

cup rice vinegar

tablespoons sugar

3/4

teaspoon salt

1/2

teaspoon pepper

package (3 oz) ramen noodle soup mix (any flavor)

bag (16 oz) coleslaw mix (shredded cabbage and carrots)

medium green onions, sliced (1/2 cup)

1/2

cup sliced almonds (2 oz)

medium red bell pepper, cut into 1x1/8-inch strips

seedless oranges, peeled, coarsely chopped (1 1/2 cups)

cups coarsely chopped fresh baby spinach leaves

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1

In large bowl, beat dressing ingredients with wire whisk until sugar is dissolved and mixture is well blended.
2

Break up ramen noodles in bag before opening. Discard seasoning packet from soup package. Add noodles and all remaining salad ingredients except oranges and spinach to dressing; toss to mix well. Stir in oranges and spinach. Serve immediately or refrigerate up to 8 hours.

Turn this into a delicious main dish salad by adding shredded cooked chicken.
Chopped peanuts or honey-roasted peanuts would be a delicious substitute for the almonds in this recipe.
The ramen noodles will be crisp if the salad is served right after making it, but will soften if the salad is stored.