Egg Noodle Salad

Name: Egg Noodle Salad
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

10 ingredients

3 steps

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

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.