Oriental Ramen Salad

2 tablespoons butter or margarine
1 pkg. (3 oz.) dry oriental-flavor ramen noodle soup, noodles crumbled and seasoning packet reserved
1/2 cup sliced almonds
2/3 cup (5 fl.-oz. can) evaporated fat free milk
2/3 cup vegetable oil
3 tablespoons white vinegar
2 tablespoons granulated sugar
2 pkgs. (10 oz. each) romaine-radicchio salad greens
4 green onions, sliced diagonally

Melt butter in large skillet. Add crumbled ramen noodles and nuts; cook, stirring constantly, until noodles are golden. Remove from pan; cool.

Place evaporated milk, oil, ramen seasoning packet, vinegar and sugar in blender; cover. Blend until smooth.

Combine salad greens, noodle mixture, green onions and dressing in large bowl; toss to coat well. Serve immediately.

Serving Size: 8


Pyrex 8-piece 100 Years Glass Mixing Bowl Set (Limited Edition)

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