Buxmont Salad With Chopped Pecans And Ramen Noodles Recipes

BUXMONT SALAD WITH CHOPPED PECANS AND RAMEN NOODLES

Steps:

• see above

TOP RAMEN® SALAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spread ramen noodles, sunflower seeds, and almonds onto a baking sheet.
• Bake noodles, sunflower seeds, and almonds in the preheated oven until fragrant and toasted, 10 to 15 minutes. Cool to room temperature.
• Combine coleslaw mix and green onions in a large bowl. Pour cooled noodle mixture over the top.
• Whisk olive oil, reserved ramen seasoning packets, vinegar, sugar, and black pepper together in a bowl until dressing is smooth. Pour dressing over coleslaw and toss to coat.

BROCCOLI AND RAMEN NOODLE SALAD

Steps:

• In a large salad bowl, combine the slaw, broken noodles and green onions.
• Whisk together the sugar, oil, vinegar and ramen seasoning packets. Pour over salad and toss to evenly coat. Refrigerate until chilled; top with peanuts and sunflower seeds before serving.

RAMEN NOODLE SALAD

Steps:

• Whisk together first 5 ingredients. Refrigerate, covered, until serving., Discard seasoning packet from noodles or save for another use. Break noodles into small pieces. In a large skillet, heat butter over medium-high heat. Add noodles; saute until golden brown., Combine romaine, broccoli, onions, sunflower kernels and noodles. Just before serving, whisk dressing and pour over salad; toss to coat.

RAMEN NOODLE ASIAN SALAD

Steps:

• Preheat the oven to 350 degrees Fahrenheit.
• Place broken ramen noodles, sunflower seeds, and almonds onto a baking sheet
• Bake for 10 to 15 minutes, or until fragrant and toasted. Set aside to cool.
• In a large bowl, toss together coleslaw mix and green onions. Add cooled noodle mixture on top.
• Prepare the dressing: whisk together olive oil, ramen seasoning packets, apple cider vinegar, sugar, and black pepper until smooth.
• Pour dressing over the salad and toss to coat. Serve and enjoy!

RAMEN NOODLE SALAD

Steps:

• Mix oil, vinegar, accent, sugar, salt, and pepper for dressing. Set aside. (I mix in a 2-cup glass measuring cup).
• Brown almonds and sesame seeds in margarine for topping. Crush Ramen noodles, and mix in cooled almonds and sesame seeds. Set aside. Save seasoning packet for another use.
• Mix coleslaw and chopped green onions. Pour dressing over mixture. Stir to coat.
• When ready to serve either top with topping or let guests spoon on topping as desired.

CRUNCHY RAMEN SALAD

Steps:

• In a large skillet, heat 1 tablespoon oil over medium heat. Add almonds and sunflower kernels; cook until toasted, about 4 minutes. Cool., In a large bowl, combine coleslaw mix, onions and red pepper. In a small bowl, whisk vinegar, sugar, pepper, contents of ramen seasoning packets and remaining oil. Pour over salad; toss to coat. Refrigerate until serving. Break noodles into small pieces. Just before serving, stir in noodles, almonds and sunflower kernels.

THAI RAMEN CHOPPED SALAD

Steps:

• Break up ramen noodles while they are still in the package a bit. Open the packages and fish out the flavor packets. Cook the ramen noodles per package directions, use 1 package of seasoning in the cooking water, save the other package, cool noodles 5 minutes, put in big salad bowl.
• Shred or chop the two chicken breast, put aside in big salad bowl.
• Peel and shred the carrots, add to salad bowl.
• Chop half the red pepper into nice, small cubes, put into the salad bowl set the other half aside.
• Chop the green onions, add to salad bowl.
• Finely chop the Romaine lettuce, add to salad bowl.
• Drain the black olives, keep the juice aside, add the olives sliced into rings to salad bowl.
• Drain 1 can mandarin oranges, add to salad bowl.
• Toss everything in salad bowl, admire the nice colors.
• Get out the food processor.
• Put liquid from black olives into food processor bowl, followed by the other undrained can of mandarin oranges, oranges and liquid, into the food processor bowl.
• Add the second chicken flavor packet from the ramen noodles.
• Now add ¾ cups of peanuts, the other half of the red pepper, chopped up a bit to make it easier to process, 1 teaspoon dry mustard, 2 teaspoons, or more, if you like it, sesame oil.
• Turn on the food processor and blend well. You are making salad dressing. Assess the consistency, add a bit of water if you would like it thinner. Process again. Set aside.
• You should still have 3/4 cup peanuts you haven't used yet, chop them, but don't add to salad until just before serving.
• You may also have the optional egg roll wrappers, these can be used to make your final salad classier, but aren't necessary.
• If you do want to use them, separate the package in half, cut half the package into thin strips. Heat oil in a deep pan and fry the strips until browned and done, drain on paper towels.
• While you are at it, take the other half of the package of eggroll wrappers you didn't use, cut each in half, deep fry and drain, sprinkle with either powdered sugar, or cinnamon sugar and use as a dessert with your salad.
• Just before serving, Toss your salad with your dressing, sprinkle with chopped peanuts. If you did make the optional fried eggroll wrapper crunchies, put them on top of your salad as a crispy, decorative condiment, and eat the sugared ones as a dessert.
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