Oriental Salad Recipe by Terri Isabella-Jordan.

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A great crunchy salad with a vinegar base.
Made with "broccoli - slaw" .... If you are not a broccoli fan ...chances are, you may be converted after eating this salad.

	Asian

• Current rating: 8.0
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Average 4.2/5

5 votes

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2 reviews
2 comments
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Nutrition Facts

Amount Per Recipe	%DV
Recipe Size 807g
Calories 3442
Calories from Fat 2546	74%
Total Fat 290.85g	364%
Saturated Fat 27.6g	110%
Trans Fat 5.63g
Cholesterol 0mg	0%
Sodium 1023mg	43%
Potassium 1338mg	38%
Total Carbs 191.67g	51%
Dietary Fiber 17.0g	57%
Sugars 110.72g	74%
Protein 33.86g	54%

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Ingredients Convert Measures

• 2 pkgs broccoli slaw
• 1 cup sunflower seeds
• 1 cup toasted almonds
• 1 cup red pepper sliced thin
• 2 pkgs oriental ramen noodles (dry)
• 1/2 cup green onions, sliced (optional)
• Dressing:
• 1 cup vegetable oil
• 1/2 cup white vinegar
• 1/2 cup sugar
• 2 pkgs Oriental season packet (from Ramen noodles)

Directions

1. Toss all ingredients together.
2. Toss in the dressing.
3. Add noodles and nuts.
4. (tip) crunch up dry noodles inside of package before opening.
5. Noodles will slightly soften up in the salad but, still maintain a wonderful crunch.
6. Wait 2 hours before serving

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