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Light 'N' Tangy Asian Salad

This salad bowl special, complete with chicken, toasted ramen noodles, and peanuts, is a meal in itself.

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  • Makes: 12 servings
  • Prep: 30 mins
  • Bake: 15 mins 350°F

Light 'N' Tangy Asian Salad

Directions

  1. 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.

Sweet and Tangy Dressing

Directions

  1. 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.

Nutrition Facts (Light 'N' Tangy Asian Salad)

  • Per serving:
  • 293 kcal cal.,
  • 18 g fat
  • (4 g sat. fat,
  • 4 g polyunsaturated fat,
  • 6 g monounsatured fat),
  • 29 mg chol.,
  • 440 mg sodium,
  • 23 g carb.,
  • 3 g fiber,
  • 13 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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