1 mind eco-friendly leaf or iceberg lettuce, chopped
3 eco-friendly onions, chopped (eco-friendly and white-colored parts)
1 red bell pepper, stemmed, seeded and chopped
6 oz. fresh or frozen snow pea pods, stemmed and julienned
2 c. chopped cooked shrimp, lobster, chicken, poultry, or roast pork
1 (3 oz.) pkg. spicy-flavored instant ramen soup mix
1/4 c. grain vinegar
1 tablespoons of. soy sauce
6 tablespoons of. peanut or vegetable oil
1 tablespoons of. sesame oil
2 tablespoons of. toasted sesame seeds
Combine lettuce, onions, bell pepper, pea pods, and shrimp in large bowl. Crumble dry noodles from soup mix over mixture.
Combine seasoning packet from soup mix with vinegar and soy sauce in normal size bowl whisk to combine. Whisk in peanut oil and sesame oil. Season to taste with pepper and salt. Pour dressing over salad toss to completely mix. Pile mixture onto 4-6 salad plates and sprinkle each serving with sesame.
NOTE: For milder flavored dressing, substitute chicken, shrimp, or pork flavored instant ramen soup.
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