Mandarin Oriental Salad

7/1/2013 7:00:00 AM

1 (3-ounce) package Oriental-flavored Ramen noodles
1/2 cup sliced almonds
5 tablespoons sugar, divided
1/2 cup vegetable oil
3 tablespoons white vinegar
1 tablespoon chopped fresh parsley
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon hot sauce
1/2 head iceberg lettuce, torn
1/2 head romaine lettuce, torn (or 1 head of the lettuce of your choice)
5 celery ribs, chopped
2 green onions, chopped
1 (11-ounce) can mandarin orange sections, drained

1. Crumble noodles. Set flavor packet aside.
2. Bake noodles in a shallow pan at 350º F for 10 minutes or until toasted, stirring after 5 minutes. Remove from oven; cool.
3. In a small nonstick skillet over medium-low heat, cook sliced almonds and 3 tablespoons sugar, stirring constantly for 5-6 minutes or until sugar is dissolved and almonds are evenly coated. Remove almond mixture from heat and set aside.
4. Whisk together reserved flavor packet, remaining 2 tablespoons sugar, oil, vinegar, parsley, salt, pepper and hot sauce.
5. Toss together lettuces, celery and onions in a large bowl. Drizzle with dressing; toss. Add noodles, candied almonds and oranges; toss. Serve immediately.

Yield: 8 servings

Recipe from and photo by Lois Linke, wife of Karl Linke, Nebraska Farm Bureau district director of member services for the southeast.

5225 South 16th Street, Lincoln, NE 68512
P.O. Box 80299, Lincoln, NE 68501-0299
: (800) 742-4016 or (402) 421-4400
: (402) 421-4439