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1
recipe Sweet and Tangy Dressing
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14
cups torn romaine lettuce or packaged torn mixed salad greens
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8
green onions, sliced
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2
cups chopped, cooked chicken or turkey breast
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1
small daikon, peeled, halved lengthwise, and thinly sliced, or 1 cup sliced radishes
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3
tablespoons butter
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2
3 ounce package chicken- or oriental-flavored ramen noodles
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1
cup dry roasted peanuts
Preheat oven to 350 degrees F. Prepare Sweet and Tangy Dressing; cool. In a 4- or 5-quart bowl combine lettuce, onions, chicken, and daikon. Cover; refrigerate until serving time. Place butter in a 15x10x1-inch baking pan. Place in oven for 1 to 2 minutes or until butter is melted. Break ramen noodles in small pieces. (Use one seasoning packet for Sweet and Tangy Dressing, below. Discard the other.) Stir noodles and peanuts into hot butter. Bake about 15 minutes or until crisp and slightly browned, stirring once; cool. Sprinkle over lettuce mixture. Drizzle with dressing. Toss well to combine. Serve immediately.
Yield: 1-3/4 cups
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1/3
cup sugar
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1/4
cup sesame oil
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1/4
cup cider vinegar
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2
tablespoons soy sauce
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1
packet seasoning from ramen noodles
In a small saucepan combine sugar, sesame oil, cider vinegar, soy sauce, and seasoning packet from ramen noodles. Bring to boiling; reduce heat. Simmer, uncovered, 1 minute. Cool completely. Whisk before adding to salad mixture. Makes 12 (1-3/4 cups) servings.
- Servings Per Recipe 12,
- Calories 293,
- Protein (gm) 13,
- Carbohydrate (gm) 23,
- Fat, total (gm) 18,
- Cholesterol (mg) 29,
- Saturated fat (gm) 4,
- Monosaturated fat (gm) 6,
- Polyunsaturated fat (gm) 4,
- Dietary Fiber, total (gm) 3,
- Vitamin A (IU) 3936,
- Vitamin C (mg) 18,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 4,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 145,
- Cobalamin (Vit. B12) (µg) 0,
- Sodium (mg) 440,
- Potassium (mg) 668,
- Calcium (DV %) 111,
- Iron (DV %) 2,
- Percent Daily Values are based on a 2,000 calorie diet
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