Salad ingredients:
- 1/2 head cabbage, sliced thinly
- 1/2 head green lettuce, sliced thinly
- 1 C. fresh spinach leaves, sliced thinly
- 1/2 C. chives, chopped into small pieces
- 1 C. cilantro, chopped
- 2 grilled chicken breasts, diced
- 1 pkg. Top Ramen noodles (discard seasoning packet)
- 1/2 C. sliced or slivered almonds
- 1/4 C. sesame seeds
- snap peas (optional)
- broccoli florets (optional)
Salad Dressing Ingredients:
- 1/2 C. vegetable oil/olive oil
- 1/2 C. apple cider vinegar
- 1/4 C. soy sauce
- 2 Tbs. honey
- 2 garlic cloves, pressed
- 1/4 tsp. black pepper
- 1/2 tsp. ground ginger
To make the salad: Smash Top Ramen noodles into small pieces in the packaging – open up, discard seasoning packet. Spread dry noodles, almonds, and sesame seeds on a baking sheet. In a 350 degree oven, toast noodles/almonds/sesame seeds until lightly browned (approx. 5-8 minutes). Remove from oven immediately and transfer off of baking sheet to cool. Toss all other ingredients in a large salad bowl. Add cooled crunchies. Prepare dressing by mixing all the ingredients with a whisk or in the blender and toss with salad. (Adjust salad:dressing ratio to taste) Enjoy!!!
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