|by Clare Ferguson|
back cover reads: Just follow these useful menus and guidelines--with ideas from Spain to Lebanon, Mexico to Vietnam.
1 - 10 of 274 for noodle salad
Break uncooked noodles into large bowl. ... dressing. Refrigerate. Keeps for several days. Good as a side dish or with grilled chicken as a Summer entree salad.
In a large ... large bowl, combine salad dressing and 1/2 cup water. Break noodles into 1-inch pieces. ... lettuce on serving platter, top with noodle mix.
1. Cook noodles as directed on ... noodles, chicken, cabbage, onions, carrots and bell pepper. Pour dressing over salad and toss to mix. Sprinkle with peanuts.
Cook pasta. In a separate bowl, mash the tuna. Sprinkle garlic and onion powder (use quantities given, or adjust to taste). Sprinkle with sugar. Add ...
Romaine or red ... cooking, prepare a salad with lettuce, cucumber, ... dinner on a Summer night when it's too hot to turn on the oven. Serves 4. -Smith
Cook chicken and chop into bite-sized pieces. Cook pasta according to package directions. Add remaining ingredients; mix well and refrigerate until ...
Make dressing in ... from packets of noodles. Assemble all ... make a crunchy salad. I like ... cabbage and add 2 cups cooked chicken pieces. Serves 8-10.
Cook noodles, drain in cold water. Mix everything, then sprinkle with Salad Supreme.
In large bowl combine all salad ingredients. In small ... seasoning packet from noodles, vinegar, oil, ... in refrigerator. Yield 16 (1/2 cup) servings.
Cook noodles; drain. Mix ... Toss with the salad dressings to taste. ... amount of vegetables and noodles used depend on how much salad you want to make.
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