| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Jewish | 12 | Servings | |
INGREDIENTS
| 2 | Green onions, chopped | |
| Belgian endive | ||
| 1 | Red pepper sliced thinly | |
| 1 | Savoy Cabbage, sliced thinly | |
| 1/4 | c | Butter, oil |
| 3 | oz | Almonds, pine nuts |
| 2 | Ramen noodles | |
| 3/4 | c | Oil |
| 1/4 | c | Sugar |
| 1/2 | c | Flavoured vinegar – apple |
| cider raspberry | ||
| blueberry | ||
| etc. | ||
| 2 | T | Soya sauce. |
| 1/4 | c | Toasted sesame seeds |
INSTRUCTIONS
Break up the ramen noodles into small pieces. Saute with the nuts until light brown. Be careful of burning. Allow to cool. Mix all of the dressing ingredients. Mix the salad ingredients included the cooled noodle mixture. Enjoy. Posted to JEWISH-FOOD digest V96 #53 Date: Wed, 16 Oct 1996 07:51:16 -0400 (EDT) From: Heather Chalmers <HCHALMER@flemingc.on.ca>
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Nutrition (calculated from recipe ingredients)
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Calories: 188
Calories From Fat: 167
Total Fat: 18.9g
Cholesterol: <1mg
Sodium: 30.7mg
Potassium: 22.4mg
Carbohydrates: 5.1g
Fiber: <1g
Sugar: 4.2g
Protein: <1g