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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 26 |
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So many people seek out this salad at get-togethers, I always have a couple giant bowls waiting. A guest who said she didn't like salads tried this one and ended up taking the leftovers home. I rank it in the top 10 of the best recipes I've collected. Ingredients:
1 package (3 ounces) ramen noodles |
2 packages (5 ounces each) spring mix salad greens |
1 head iceberg lettuce, torn |
1 can (15 ounces) mandarin oranges, drained |
1/2 cup slivered almonds, toasted |
1/3 cup cider vinegar |
3/4 cup sugar |
1 small onion, cut into wedges |
1/2 teaspoon salt |
1/2 teaspoon ground mustard |
1 cup canola oil |
4 teaspoons poppy seeds |
Directions:
1. Crush ramen noodles; discard seasoning packet. In a large salad bowl, toss the greens, lettuce, noodles, oranges and almonds; set aside.
2. For dressing, in a blender, combine the vinegar, sugar, onion, salt and mustard; cover and process until smooth. While processing, gradually add oil in a steady stream. Stir in poppy seeds. Serve with salad. Yield: 26 servings (1-3/4 cups dressing).
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