Tossed Salad With A Difference

18 ingredients
10 steps

Ingredients

  • Dressing
  • 1 clove garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon dry mustard
  • 1 teaspoon Worcestershire sauce
  • 3 tablespoons red wine vinegar
  • 6 tablespoons chopped parsley, fresh is definitely best
  • 4 tablespoons chopped green onions
  • 1 cup mayonnaise
  • 1/2 cup sour cream
  • Noodles
  • 5 ounces canned chow mein noodles
  • 2 teaspoons Worcestershire sauce
  • 3 tablespoons butter, melted
  • 3/4 teaspoon garlic salt
  • 3/4 teaspoon curry powder
  • salad greens, sufficient for 8 people
  • 8 ounces water chestnuts, drained and sliced

Directions

  1. 1
    Dressing: In a food processor or blender, combine all dressing ingredients.
  2. 2
    Blend well.
  3. 3
    Cover and refrigerate until serving.
  4. 4
    May be made 24 hours ahead.
  5. 5
    Noodles: In an oven-proof dish, combine all noodle ingredients, mixing well.
  6. 6
    Heat in a preheated 200 degree oven for 15 minutes.
  7. 7
    Salad: Place greens in a large salad bowl.
  8. 8
    Just before serving, add water chestnuts then warm noodles.
  9. 9
    Add dressing and toss well.
  10. 10
    Serve immediately.

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