Egg Noodle Salad

Name: Egg Noodle Salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 serving(s)
Ingredients: 4 cups egg noodles, cooked; 1 large avocado, cubed; 1 cup imitation crabmeat, diced; 1/2 cup water chestnut, chopped (canned); 1 red bell pepper, diced; 1 tablespoon horseradish cream; 1/2 cup low-fat mayonnaise; 1 tablespoon fresh parsley, finely chopped; 1 tablespoon fresh chives, finely chopped; salt and pepper, to taste

(4)

Recipe 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.

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READY IN: 20mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

4

cups egg noodles, cooked
1

large avocado, cubed
1

cup imitation crabmeat, diced
¹⁄₂

cup water chestnut, chopped (canned)
1

red bell pepper, diced
1

tablespoon horseradish cream
¹⁄₂

cup low-fat mayonnaise
1

tablespoon fresh parsley, finely chopped
1

tablespoon fresh chives, finely chopped
salt and pepper, to taste

DIRECTIONS

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

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