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SALAD
4 1/2 cups (1 medium head) shredded red or green cabbage
5 green onions, thinly sliced (including tops)
1 (11-ounce) can vacuum-packed whole kernel corn, drained
1 1/2 cups frozen sweet peas (from 1-lb. pkg.), cooked, drained
1 (4 1/2-ounce) jar sliced mushrooms, undrained
DRESSING
1 (3-ounce) package instant oriental noodles with chicken-fla...
1/4 cup tarragon vinegar
1/4 cup oils
3 tablespoons sugar
1/2 teaspoon pepper
1/2 cup slivered almonds, toasted*
2 tablespoons sesame seeds, toasted**
In large bowl, combine all salad ingredients. In small bowl, combine contents of seasoning packet from noodles, vinegar, oil, sugar and pepper; blend well. Pour dressing over salad ingredients; toss to coat. Refrigerate at least 2 hours to chill.
Break noodles into 3/4-inch pieces. Before serving, stir noodles, almonds and sesame seed into salad mixture. Store in refrigerator.
TIPS:
*To toast almonds, spread on cookie sheet; bake at 375°F. for 5 to 6 minutes or until light golden brown, stirring occasionally. Or spread in thin layer in microwave-safe pie pan and microwave on HIGH for 6 to 7 minutes or until light golden brown, stirring frequently.
**To toast sesame seed, spread in baking pan; bake at 375°F. for 5 to 7 minutes or until light golden brown. Or spread in medium skillet and stir over medium heat for 8 to 10 minutes or until light golden brown.
Nutrition Per Serving (1/2 cup): Calories 130; Protein 3g; Carbohydrate 14g; Fat 7g; Sodium 210mg
4 1/2 cups (1 medium head) shredded red or green cabbage
5 green onions, thinly sliced (including tops)
1 (11-ounce) can vacuum-packed whole kernel corn, drained
1 1/2 cups frozen sweet peas (from 1-lb. pkg.), cooked, drained
1 (4 1/2-ounce) jar sliced mushrooms, undrained
DRESSING
1 (3-ounce) package instant oriental noodles with chicken-fla...
1/4 cup tarragon vinegar
1/4 cup oils
3 tablespoons sugar
1/2 teaspoon pepper
1/2 cup slivered almonds, toasted*
2 tablespoons sesame seeds, toasted**
In large bowl, combine all salad ingredients. In small bowl, combine contents of seasoning packet from noodles, vinegar, oil, sugar and pepper; blend well. Pour dressing over salad ingredients; toss to coat. Refrigerate at least 2 hours to chill.
Break noodles into 3/4-inch pieces. Before serving, stir noodles, almonds and sesame seed into salad mixture. Store in refrigerator.
TIPS:
*To toast almonds, spread on cookie sheet; bake at 375°F. for 5 to 6 minutes or until light golden brown, stirring occasionally. Or spread in thin layer in microwave-safe pie pan and microwave on HIGH for 6 to 7 minutes or until light golden brown, stirring frequently.
**To toast sesame seed, spread in baking pan; bake at 375°F. for 5 to 7 minutes or until light golden brown. Or spread in medium skillet and stir over medium heat for 8 to 10 minutes or until light golden brown.
Nutrition Per Serving (1/2 cup): Calories 130; Protein 3g; Carbohydrate 14g; Fat 7g; Sodium 210mg
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