Thursday, September 4, 2008

Crunchy Asian Salad

Serves: 6 to 8
Prep Time: 30 min.
Cook Time: 10 min.
Difficulty: Easy

1/3 C. Canola Oil
1/4 C. Rice Vinegar
3 T. Sesame Oil
3 T. Sugar
2 T. Creamy All Natural Peanut Butter
3/4 t. Kosher Salt
1/2 t. Freshly Ground Pepper

Mix all ingredients in container with tight lid.  Shake until peanut butter and sugar dissolve.

1 (3oz) pkg. Ramen Noodle Soup
3 Boneless skinless chicken breast, grilled and chopped
1 bag coleslaw mix, shredded cabbage and carrots
1 C. Carrots, matchstick cut
1/2 C. Crushed honey roast peanuts (almonds could be a substitute)
1 Med. Red bell pepper, chopped
1 Med. Orange bell pepper, chopped
2 Oranges, seedless, chopped in big chunks
2 C. Fresh spinach, chopped

Crush noodle in bag before opening.  Pull out seasoning mix and discard.  Combine all ingredients except oranges.  Mix well with dressing.  Top with orange chunks.  Serve immediately to avoid noodles losing their crunchiness.  This is still good the next day, it just won't be crunchy.

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