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    You are in: Home / Recipes / Egg Noodle Salad Recipe
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    Egg Noodle Salad

    Egg Noodle Salad. Photo by Diana #2

    1/2 Photos of Egg Noodle Salad

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    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    10 mins

    10 mins

    Studentchef's Note:

    I used those short twisty looking egg noodles for the salad, because they were very cheap and affordable. You can make this ahead of time, but I find the avocado turns brown if it's not sprinkled with lemon juice, and I found lemon juice doesn't really go with this salad, taste wise.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Combine first five ingredients in a large bowl.
    2. 2
      In a smaller bowl, combine the remaining ingredients to create a dressing.
    3. 3
      Thoroughly combine the salad with the dressing, before serving at room temperature. Be careful to get the bottom of the salad coated with the dressing, as that is a difficult part for me.

    Ratings & Reviews:

    • on May 30, 2012

      55

      This salad will be on my summer meal rotation so it was a contest keeper here! The salad made generous portions. The horseradish I used was so strong it was the only note at first, but after chilling everything blended & was terrific. My avocado was ripe so melded into the creamy dressing. The crunch from the water chestnuts added a highlight too. I think additional veggies would add color & only add to the awesome salad. Thank you for your entry & good luck in the contest!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 30, 2012

      55

      This was my favorite recipe of all! I used elbow macaroni and replaced the water chestnuts with finely diced celery. I made the rest as directed and it was terrific! This will be made often in my house. Thanks for the great recipe. Good luck in the contest.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 28, 2012

      55

      I really liked this summer salad though i used tuna fish in broth instead of crab meat due to my allergy. But the recipe was so appealing that i could not resist trying it. It came out wonderfully! I will make this over and over again as it is a really nice summer dish. Thank you for this great recipe and good luck at the contest. It was my favorite this year.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

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    Nutritional Facts for Egg Noodle Salad

    Serving Size: 1 (205 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 322.9
     
    Calories from Fat 98
    30%
    Total Fat 10.9 g
    16%
    Saturated Fat 1.8 g
    9%
    Cholesterol 43.2 mg
    14%
    Sodium 505.0 mg
    21%
    Total Carbohydrate 46.7 g
    15%
    Dietary Fiber 6.8 g
    27%
    Sugars 6.9 g
    27%
    Protein 11.5 g
    23%

    The following items or measurements are not included:

    low-fat mayonnaise

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