Egg Noodle Salad

Submitted by Studentchef

"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."

 

• Ready In: 20mins
• Ingredients: 10
• Serves: 4

ingredients

• 946.36 ml egg noodles, cooked
• 1 large avocado, cubed
• 236.59 ml imitation crabmeat, diced
• 118.29 ml water chestnut, chopped (canned)
• 1 red bell pepper, diced
• 14.79 ml horseradish cream
• 118.29 ml low-fat mayonnaise
• 14.79 ml fresh parsley, finely chopped
• 14.79 ml fresh chives, finely chopped
• salt and pepper, to taste

directions

1. Combine first five ingredients in a large bowl.
2. In a smaller bowl, combine the remaining ingredients to create a dressing.
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.

Reviews

[Susie D]

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!

 

[CJAY8248]

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.

 

[Iceland]

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.

 

[Diana 2]

Of all the recipes I tried, this was my most favourite. What a wonderful twist to pasta salad. I assembled everything in the morning (except the avocado), and set it in the fridge to chill until later in the afternoon. My avocado was leaning to overripe, so didn't want to mix it into the salad for fear it would get mushed. So I just added it to the top. Worked quite well that way. The only major change I made was to add a bit of garlic, and increase the crab considerably. Probably close to 2 1/2 cups. This made for a hearty lunch. Naturally I had some for supper as well. Good luck in the contest, and thank you for you contribution to the RSC Potion #18 Event.