Mandarin Salad

Name: Mandarin Salad
Ingredients: 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

14 ingredients

13 steps

Ingredients

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

1

Remove flavor packet from soup mix and set aside.
2

Crumble noodles.
3

Bake noodles on a cookie sheet for 8-10 minutes at 350°F until toasted, stirring after 5 minutes.
4

Cool.
5

In small nonstick skillet over medium-low heat, cook sliced almonds and 3 tablespoons sugar for 5-6 minutes, stirring constantly.
6

Cook until sugar is dissolved and almonds are evenly coated, and light, golden brown. Be careful not to overcook.
7

Remove from heat and set aside.
8

Whisk together contents of reserved flavor packet, remaining 2 tablespoons sugar, oil, and next 5 ingredients.
9

Toss together lettuces, celery and onions in bowl.
10

Drizzle with dressing; toss.
11

Add noodles, almond mixture and oranges; toss.
12

Serve immediately.
13

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.