Return to Main Recipes Page
Breads | Beverages | Breakfast | Candy | Dessert | Cookies | Appetizers | Main Dishes | Salads | Sauces | Sides | Soups | Quick Meal Ideas

From: 5 A Day

1 c. sliced mushrooms
2 carrots, shredded
2 t. cilantro, chopped
1 cucumber, thinly sliced
3 green onions, thinly sliced
1 tangerine, sectioned
non-fat Asian or Oriental style dressing
black pepper

Mix ingredients, toss well

From: Suzanne Jensen

1 med-large head of cabbage, chopped
3 cup cubed cooked chicken
3 pkg. Dry “Top Ramen” chicken-flavor noodles
3 chopped green onions
4 tea. slivered almonds
4 tea. sesame seeds, toasted

Dressing: seasoning mix from package of noodles
3 tea. sugar
1 1/2 cup oil
3 tea. salt
1 tea. pepper
3 oz. apple cider vinegar

Pour over salad ingredients and mix. Chill overnight to enhance flavor.

Serves 4
Serving size: 2 ounces noodles, 1½ cups vegetables

Ingredients

8 ounces rice stick noodles (In orange packaging; I like Carvalle brand)
2 cups leaf lettuce, finely sliced
1 cucumber, finely sliced
½ cup cilantro, cut into 2” pieces
¼ cup mint, leaves picked from stems
¼ cup basil, leaves picked from stems
Other herbs as desired
2 carrots, shredded
1 cup fresh bean sprouts
½ cup peanuts, roasted and coarsely chopped (2 tablespoons/person)

Preparation

Boil rice stick noodles until soft, about 5 minutes (check to be sure they are soft before draining). Immediately rinse with cold water, and continue to rinse until noodles are cool.

Evenly distribute the noodles between 4 large bowls. Place in sections on top: lettuce, cucumbers, cilantro, mint, herbs, carrots, bean sprouts, and peanuts.

Serve with:

½ cup reduced sodium sweet and sour fish sauce (2 tablespoons per person)

2 fried egg rolls per person, chopped into sections (optional) OR 8 ounces boneless skinless chicken breast, sliced thinly and cooked with garlic and a little oyster sauce

From: Adrianne Murdock

Salad

Leaf lettuce, chopped or shredded into bite-sized pieces
Craisins
Bacon, cooked, and shredded or cut into small pieces
Mozzarella cheese, shredded
Almonds, slivered
Sugar

To prepare the almonds, cook over medium heat in a frying pan with no liquid, stirring constantly, just until they begin to be a light brown color. Sprinkle with sugar, and lower heat to low. When the sugar begins to melt and the nuts begin to stick a little, turn off the heat, and continue stirring.

Dressing

1/6 red onion
½ c. sugar
1⅓ t. dry mustard
1⅓ t. salt
⅓ c. red wine vinegar
⅔ c. oil

Blend all ingredients together until well mixed. Keeps for up to 4 weeks in the refrigerator. If using at a later date, shake or stir with a spoon or fork to re-blend.

Ground turkey, seasoned with taco seasoning
Lettuce
Corn
Black beans
Fritos
Cilantro
Cucumbers
Scallions
Olives
Tomatoes
Ranch or chipotle dressing