Recipe by Sharlene~W
Mmmm, try this for your next pot-luck. Easy to make. I especially love the crunchy sugared almonds and toasted ramen noodles. This could easily be made into a main-dish salad by adding grilled chicken breast strips.
Top Review by Bertha C.
Very yummy.... Definately a make-again. I fixed the salad, dressing, noodles and almonds ahead of time and tossed it together just before dinner. I didn't watch the almonds closely enough though and they got a little bit "toasted." I have seen sugared almond slivers in the grocery store and will try them next time along with a few water chestnuts.
- 1 (3 ounce) package oriental-flavor instant ramen noodles
- 1⁄2 cup sliced almonds
- 5 tablespoons sugar (divided)
- 1⁄2 cup vegetable oil
- 3 tablespoons rice vinegar
- 1 tablespoon fresh parsley, chopped
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- 1⁄8 teaspoon hot sauce (Tabasco)
- 1⁄2 head iceberg lettuce, torn
- 1⁄2 head romaine lettuce, torn
- 5 celery ribs, chopped
- 2 green onions, sliced thin
- 1 (11 ounce) can mandarin orange sections, drained
Directions See How It's Made
- Remove flavor packet from soup mix and set aside.
- Crumble noodles.
- Bake noodles on a cookie sheet for 8-10 minutes at 350°F until toasted, stirring after 5 minutes.
- In small nonstick skillet over medium-low heat, cook sliced almonds and 3 tablespoons sugar for 5-6 minutes, stirring constantly.
- Cook until sugar is dissolved and almonds are evenly coated, and light, golden brown. Be careful not to overcook.
- Remove from heat and set aside.
- Whisk together contents of reserved flavor packet, remaining 2 tablespoons sugar, oil, and next 5 ingredients.
- Toss together lettuces, celery and onions in bowl.
- Drizzle with dressing; toss.
- Add noodles, almond mixture and oranges; toss.
- Serve immediately.
- •Variation: Try this with a handful of chopped fresh cilantro instead of the parsley and a sprinkling of crushed red chili flakes--I love it that way.