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Name: LDC Asian Green Salad
Prep time: 3 h
Cook time: 30 min
Total time: 3 h
Yield: 20
Cuisine: not set
Ingredients: 1 C Sesame oil; 1 C sugar; 1/2 cup Rice Vinegar; 3 Tbsp Peanut or Almond Butter; Salt and Pepper to taste. Lightly; or:; Asian Salad Dressing from Foodservice; 3 Pkg Top ramen noodles leave out seasoniong, lightly crushed; 1 C almonds slivered; 1/2 C Sesame seeds; 2 Heads Napa Cabbage slivered; 2 bunches onions green chopped; 2 Lg Heads Romaine slivered into bite size; 2 1/2 C Celery thinley sliced; 6 Each Cucumbers Peeled, seeded, thinly sliced; 1 Head Parsley Washed and dried, chopped

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INGREDIENTS

1 C Sesame oil
1 C sugar
1/2 cup Rice Vinegar
3 Tbsp Peanut or Almond Butter
Salt and Pepper to taste. Lightly
or:
Asian Salad Dressing from Foodservice
3 Pkg Top ramen noodles ; leave out seasoniong, lightly crushed
1 C almonds slivered
1/2 C Sesame seeds
2 Heads Napa Cabbage ; slivered
2 bunches onions green ; chopped
2 Lg Heads Romaine ; slivered into bite size
2 1/2 C Celery ; thinley sliced
6 Each Cucumbers ; Peeled, seeded, thinly sliced
1 Head Parsley ; Washed and dried, chopped

INSTRUCTIONS

1. In a bowl, whisk together sesame oil, sugar, Rice vinegar, and Peanut Butter until sugar has dissolved. Refrigerate the dressing while preparing the salad

2. Preheat oven to 350 degrees for ramen mixture

3. Spread the broken ramen noodles, almonds, and sesame seeds onto a baking sheet. Please don't overcook. They can brown quickly

4. Bake noodle mixture until lightly browned, about 15 minutes, stirring often. Watch carefully to prevent burning. Allow mixture to cool. (Can do a couple days in advance)

5. Just before serving, mix together all the vegetables with toasted ramen mixture in a salad bowl until thoroughly combined, toss with the dressing.

NOTES

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LDC Asian Green Salad

1 C Sesame oil
1 C sugar
1/2 cup Rice Vinegar
3 Tbsp Peanut or Almond Butter
 Salt and Pepper to taste. Lightly
 or:
 Asian Salad Dressing from Foodservice
3 Pkg Top ramen noodles leave out seasoniong, lightly crushed
1 C almonds slivered
1/2 C Sesame seeds
2 Heads Napa Cabbage slivered
2 bunches onions green chopped
2 Lg Heads Romaine slivered into bite size
2 1/2 C Celery thinley sliced
6 Each Cucumbers Peeled, seeded, thinly sliced
1 Head Parsley Washed and dried, chopped

1. In a bowl, whisk together sesame  oil, sugar, Rice vinegar, and  Peanut Butter until sugar has dissolved. Refrigerate the dressing while preparing the salad

2. Preheat oven to 350 degrees for ramen mixture

3. Spread the broken ramen noodles, almonds, and sesame seeds onto a baking sheet. Please don't overcook.  They can brown quickly

4. Bake noodle mixture until lightly browned, about 15 minutes, stirring often. Watch carefully to prevent burning. Allow mixture to cool.  (Can do a couple days in advance)

5. Just before serving, mix together all the vegetables with toasted ramen mixture in a salad bowl until thoroughly combined, toss with the dressing.

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Nutrition

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Serving Size: 1 Serving (256g)
Recipe Makes: 20 Servings

Calories: 266
Calories from Fat: 172 (65%)

Amt Per Serving		% DV

	Total Fat 19.1g	25 %
	Saturated Fat 3.3g	16 %
	Monounsaturated Fat 7.9g
	Polyunsanturated Fat 7g
Cholesterol 0mg		0 %
Sodium 2960.8mg		102 %
Potassium 413.7mg		11 %
Total Carbohydrate 21.9g		6 %
	Dietary Fiber 5.1g	21 %
	Sugars, other 16.8g
Protein 5.5g		8 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 266

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