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So Nice, I Made this Salad Twice

I totally feel like a fatty mcfatfat after lunch today.  One cheese burger (with veggies) and a side of fries really has a way of ruining any diet.  For dinner tonight I will quickly whip up this great salad!  I mean come one, read the ingredients and you will feel healthier and by keeping away from the usual ranch and iceberg lettuce combo you stock up on the nutrients.  Feel free to add your favorite salad toppings (I usually throw some bacon bits on top).

Crispy Noodle Salad with Sweet and Sour Dressing

  • 6 cups mixed baby greens, 1 sack
  • 1 cup fresh bean spouts
  • 1 cup shredded carrot, available in produce department
  • 3 radishes, sliced
  • 2 scallions, chopped
  • 1/2 red bell pepper, cut into thin strips
  • 2 cups fried noodles, any size, available in bulk bins or on Asian foods aisle of market
  • 2 tablespoons sweet plum sauce or duck sauce
  • 2 tablespoons rice wine vinegar or white vinegar may be substituted
  • 1/3 cup light canola or vegetable oil — eyeball the amount
  • Salt and pepper

Directions

In a bowl, combine greens, bean sprouts, carrot, radishes, scallions, red bell pepper and half of the fried noodles. Whisk together plum or duck sauce and vinegar in a smaller bowl. Stream in oil and continue whisking to combine. Dress salad and toss with salt and pepper, to your taste. Serve salad with remaining crispy noodles, as garnish

Recipe courtesy Rachael Ray

30 Minute Meals

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