I didn’t always love salad.  During my veggies-are-gross days, I remember turning them down every chance I got.  Yet, even my childhood sensibilities couldn’t deny the tangy crisp joy of this wonderful salad.  It’s simple, has wonderful textures, and never leaves you feeling overly stuffed.

1 Head Napa Cabbage
1/2- 1 Whole Red Bell Pepper
1 Package Tom Ramen Noodles, doesn’t matter what flavor
1/4 Cup Slivered Almonds
Your favorite Chinese Salad Dressing
(optional) Mandarin Oranges, one can drained or two fresh whole

Preheat your oven to 350F.  While still in the package, break up the noodles until they are no longer chunks.  Remove the noodle’s packaging and toss out the flavor pouch (you won’t need it).  On a cookie sheet spread the noodle pieces and almonds and bake for 10-15 min (or until light brown).  Meanwhile, chop the cabbage and bell pepper relatively small.  Allow the noodles and almonds to cool.  Toss everything together in a bowl with the dressing and enjoy!  *

*If you want to make this into your main course, grill up a couple of boneless, skinless chicken breasts, slice, and add to the salad mixture.  Soooooo good.

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