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Shanghai Salad

Source: MealsMatter.org

Total Preparation Time: 15 to 30 minutes
Actual Cooking Time: Less than 15 minutes
Number of Servings: 6
Origin: Asian
Special Features: Quick to Prepare (under 30 minutes)
Vegetarian
Nutrition Content: High Fiber
Holiday: July 4th
Meal Type: Salads & Dressings

Ingredients

1 3-oz Package ramen noodles
Vegetable Cooking spray
2 tbsp Slivered almonds, toasted
1 Head leaf lettuce
1 Red or green bell pepper, chopped
8 oz Boneless, skinless chicken breast, cooked and cubed
1 15.5-oz Can black beans
Asian Dressing:
1/4 cup Rice wine vinegar
3 tbsp Sugar
1 tbsp+ 2tsp soy sauce
2 tbsp Oriental toasted sesame oil
11/2 tbsp Honey

Preparation

1. Break ramen noodles into pieces on a baking sheet. Spray with vegetable cooking spray.

2. Bake at 350 degrees F until light brown, about 5 minutes, stirring once. Cool.

3. Wash and drain greens. Tear lettuce into bite-size pieces.

4. Pour black beans into strainer in the sink. Rinse with cold water.

5. Combine half the ramen noodles, remaining ingredients and dressing in a large bowl; toss well. Garnish with remaining noodles.

Dressing:

Combine ingredients in a small bowl, whisking until sugar is dissolved.

Cook's Notes

Tip- Use the same spoon to measure the oil, then honey so it wil pour out easily.

Nutrition Information

Calories: 275
Total Fat: 8 g
Saturated Fat: 1 g
Polyunsaturated Fat: 3 g
Carbohydrates: 32 g
Protein: 20 g
Vitamin A: 1154 IU
Vitamin C: 21 mg
Calcium: 96 mg
Sodium: 388 mg
Iron: 4 mg
Fiber: 6 g