Orange Almond Asian Salad

Course : Salads
Serves: 6
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly


1/3 cup sugar
1/2 cup vegetable oil
1/4 cup distilled vinegar
2 tablespoons soy sauce
1/2 teaspoon ground ginger
1 head bok choy or romaine lettuce -- rinsed
1 bunch green onions
6 ounces ramen noodles
4 ounces slivered almonds
2 ounces sesame seeds
11 ounces mandarin oranges -- drained

Preparation / Directions:

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 boullion cube). Add the nuts and seeds. Cook, stirring, over medium heat 10 minutes or until brown. Toss with all other ingredients. INGREDIENT HINT: Use either bok choy (an Asian cabbage) or romaine lettuce. Both bok choy's white ribs and green leaves are edibl

Rate this Recipe?
1 2 3 4 5
Poor                            Great

E-mail this to a friend!

Friend's Name (TO):
Friend's E-mail Address:
Your Name (FROM):
Your E-mail Address:

More Salads Recipes