Overnight Oriental Salad Recipes

ORIENTAL SALAD

Oriental Salad image

Make and share this Oriental Salad recipe from Food.com.

Provided by Shannon 24

Categories Vegetable

Time 30m

Yield 12 serving(s)

Number Of Ingredients 12

Ingredients

1/2 head cabbage, shredded
1 cup bean sprouts
2 -3 green onions, chopped
1/4 cup salted sunflower seeds
1 (3 5/8 ounce) package chicken-flavored ramen noodles, Ichiban chicken (reserve the seasoning packet)
3 -4 cups chow mein noodles, dry
1/2 cup oil
2 -4 tablespoons soy sauce
3 tablespoons vinegar
1 tablespoon sugar
salt
pepper

Steps:

Mix cabbage, bean sprouts and onions in large bowl.
In small bowl or dressing container, combine dressing ingredients. Mix well.
Half an hour before serving add seeds and noodles.
Ten minutes before serving add dressing.
Stir to coat.
Enjoy!

ASIAN SALAD

Asian Salad image

This salad is appreciated by everyone because of its unique blend of flavors.

Provided by Juanita Peek

Categories Salad 100+ Pasta Salad Recipes Vegetarian Pasta Salad Recipes

Time 30m

Yield 10

Number Of Ingredients 10

Ingredients

2 (3 ounce) packages ramen noodles, crushed
1 cup blanched slivered almonds
2 teaspoons sesame seeds
½ cup butter, melted
1 head napa cabbage, shredded
1 bunch green onions, chopped
¾ cup vegetable oil
¼ cup distilled white vinegar
½ cup white sugar
2 tablespoons soy sauce

Steps:

In a medium skillet over low heat brown ramen noodles, almonds, and sesame seeds with melted butter or margarine. Once browned, take off heat and cool.
In a small saucepan bring vegetable oil, sugar, and vinegar to boil for 1 minute. Cool. Add soy sauce.
In a large bowl, combine shredded napa cabbage and chopped green onions. Add the noodle and soy sauce mixture. Toss to coat. Serve.

Nutrition Facts : Calories 374.2 calories, Carbohydrate 19.5 g, Cholesterol 24.4 mg, Fat 32.3 g, Fiber 3.2 g, Protein 4.7 g, SaturatedFat 8.6 g, Sodium 320.6 mg, Sugar 12.7 g

OVERNIGHT FRUIT SALAD

Overnight Fruit Salad image

I first tasted this rich, old-fashioned fruit salad at my wedding reception many years ago. The ladies who did the cooking wouldn't share the recipe at the time, but I eventually got it. I've made it for many meals, and our daughters copied the recipe when they married. -Eileen Duffeck, Lena, Wisconsin

Provided by Taste of Home

Categories Side Dishes

Time 30m

Yield 16 servings.

Number Of Ingredients 11

Ingredients

3 large eggs, beaten
1/4 cup sugar
1/4 cup white vinegar
2 tablespoons butter
2 cups green grapes
2 cups miniature marshmallows
1 can (20 ounces) pineapple chunks, drained
1 can (15 ounces) mandarin oranges, drained
2 medium firm bananas, sliced
2 cups heavy whipping cream, whipped
1/2 cup chopped pecans

Steps:

In a double boiler over medium heat, cook and stir eggs, sugar and vinegar until mixture is thickened and reaches 160°. Remove from the heat; stir in butter. Cool. , In a large serving bowl, combine grapes, marshmallows, pineapple, oranges and bananas; add cooled dressing and stir to coat. Refrigerate for 4 hours or overnight. Just before serving, fold in whipped cream and pecans.

Nutrition Facts : Calories 244 calories, Fat 16g fat (8g saturated fat), Cholesterol 84mg cholesterol, Sodium 44mg sodium, Carbohydrate 24g carbohydrate (21g sugars, Fiber 1g fiber), Protein 3g protein.

OVERNIGHT SALAD

Overnight Salad image

This recipe is from our school district cookbook. I love making this to take to people's house for dinner. It's simple yet delicious.

Provided by kris in ks

Categories Vegetable

Time 15m

Yield 8 serving(s)

Number Of Ingredients 7

Ingredients

1 head lettuce, chopped fine
1 onion, chopped fine
1 head cauliflower, chopped fine
1 lb bacon, fried crisp and crumbled
1/4 cup sugar
2 cups mayonnaise
1/3 cup parmesan cheese

Steps:

Layer in preceding order.
Cover tightly and refrigerate overnight.
Toss before serving.

RAMEN NOODLE ORIENTAL CHICKEN SALAD RECIPE

Ramen Noodle Oriental Chicken Salad Recipe image

This recipe is a family favorite we have loved for years. You could even serve this as a main dish if you were wanting a light, refreshing salad!

Provided by Kristen Hills

Categories Main Course Salad

Time 35m

Number Of Ingredients 12

Ingredients

¾ cup vegetable oil
4½ Tablespoons seasoned rice vinegar
4½ Tablespoons sugar
2 teaspoons salt
1 teaspoon pepper
2-3 cups boneless, skinless chicken breasts ((cooked and shredded))
1 head cabbage (chopped)
1 bunch green onions (chopped)
¼ cup sunflower seeds
3 Tablespoons vegetable oil
2½ ounces slivered almonds
2 packages Top Ramen noodles ( crushed into small pieces))

Steps:

In a small bowl, whisk together vegetable oil, rice vinegar, sugar, salt and pepper. Cover and store in fridge until before serving.
In a large bowl, combine cooked chicken, cabbage and sunflower seeds; set aside. In a pan over medium heat, warm up vegetable oil. Add Top Ramen noodles (without flavor packets) and cook until slightly brown. Add slivered almonds to the ramen and continue stirring over heat until golden brown. Once cool, add ramen mixture to the chicken/cabbage mixture and stir to combine.
Add dressing that you set aside and toss to coat before serving to avoid the noodles getting soggy.

Nutrition Facts : Calories 653 kcal, Carbohydrate 40 g, Protein 19 g, Fat 49 g, SaturatedFat 31 g, TransFat 1 g, Cholesterol 32 mg, Sodium 1439 mg, Fiber 7 g, Sugar 15 g, ServingSize 1 serving