|Nutrition for the Culinary Arts|
|by Nancy Berkoff|
For courses in Nutrition and Culinary Arts. Combining the science of nutrition with the art of culinary professions, this text provides a balanced...
Results 1 - 10 of 96 for ramen salad
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Prepare the dressing a day in advance by combining ingredients for dressing. Refrigerate overnight. Break up noodles, mix all dry ingredients ...
In a large ... large bowl, combine salad dressing and 1/2 ... until noodles soften, 20-30 minutes. Arrange lettuce on serving platter, top with noodle mix.
Break up Top Ramen noodles. Brown with ... onions. Add Ramen mixture on top. Mix together, pour over salad. Toss and serve. Chicken or shrimp may be added.
Crumble and brown the package of Top Ramen noodles in 1 ... vinegar, sesame oil, salad oil, sugar and ... package. NOTE: Children and adults love this salad!
Combine dressing ingredients; ... Cool. Crumble dry ramen. Sprinkle ramen, ... pour dressing over salad and toss to ... turkey. Or add thinly sliced char siu.
Brown almonds and ... and almonds. Crush Ramen noodles (uncooked). Discard ... dressing ingredients together and chill. Pour over the salad when ready to serve.
Crush top ramen noodles, add almonds and sesame seeds. Broil on cookie sheet until toasted. Cool and set aside.
Mix all dressing ingredients well. Combine all salad ingredients. Pour dressing over vegetables and toss lightly. Cover and chill 2 to 3 hours.
Toast sesame seeds and almonds in 350°F oven for about 10 minutes. Mix sugar, vinegar, oil, pepper, salt and flavor packet and let stand 2 hours. ...
Toast sesame seeds and almonds in 350 degree oven for about 10 minutes - watch closely. Mix dressing and let stand 2 hours. Toss cabbage and onions. ...
Result Page: 1
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