Tossed Salad With A Difference
I can eat the noodles all by themselves. I serve this with Asian dishes because I always want something other than just rice. You can make the dressing the day before and heat the noodles while you finish your main dish.
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INGREDIENTS
NutritionDressing
- 1
- 1⁄2teaspoon salt
- 1⁄4teaspoon dry mustard
- 1teaspoon Worcestershire sauce
- 3tablespoons red wine vinegar
- 6
- 4tablespoons chopped green onions
- 1cup mayonnaise
- 1⁄2cup sour cream
Noodles
- 5ounces canned chow mein noodles
- 2teaspoons Worcestershire sauce
- 3
- 3⁄4teaspoon garlic salt
- 3⁄4teaspoon curry powder
- salad greens, sufficient for 8 people
- 8
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DIRECTIONS
- Dressing: In a food processor or blender, combine all dressing ingredients.
- Blend well.
- Cover and refrigerate until serving.
- May be made 24 hours ahead.
- Noodles: In an oven-proof dish, combine all noodle ingredients, mixing well.
- Heat in a preheated 200 degree oven for 15 minutes.
- Salad: Place greens in a large salad bowl.
- Just before serving, add water chestnuts then warm noodles.
- Add dressing and toss well.
- Serve immediately.
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