Asian Style Salad with Crunchy Noodles and Sweet Mandarin Dressing

Hello! I wanted to share a yummy summer salad recipe -- perfect for warming temps! This is kind of a hybrid recipe from Joanna's new cookbook and an old cookbook that I love called Remedies for the I Don't Cook Syndrome.





The main lesson I learned from this recipe was about crunchy noodles! We often get the chow mein noodles for Hawaiian Haystacks but I didn't know these lighter, crunchier noodles were available to buy! You can see the difference in the picture. Definitely get the smaller, lighter asian style crunchy noodles -- they make the salad! I have seen them at most of my local grocery stores and I even saw them at Super Target so you should be able to find them. 

Here is the recipe: (click here for printable version)


Salad:

11 oz can mandarin oranges in light syrup --reserve the juice for the dressing.

1 cup crunchy asian style noodles

2 cups sliced almonds

1 teaspoon olive oil

3 Tablespoons honey

1/2 tsp coarse salt (I used kosher salt)

3-4 Tablespoons sesame seeds

6-8 cups spring mix or butter lettuce -- I also like to throw in some cabbage for more crunch/texture.

Great optional add-ins to make it more hearty :

1/4 cup green onion, sliced thin (optional)

Edamame

Chopped snow peas or snap peas

Jicama cut into thin strips

Grilled chicken or breaded chicken tenders

Dressing:

Juice reserved from mandarin oranges

1/2 cup rice vinegar

1/4 cup olive oil

1/4 cup light brown sugar (you can use less -- I like it sweet)

1 teaspoon salt

Optional: some seasoning from an italian dressing packet if you want more flavoring or kick

Directions:

1. Preheat oven to 375 degrees.

2. Open and drain the mandarin oranges but save the juice! Place oranges on paper towels to absorb excess moisture.

3. Spray baking sheet pan with cooking spray. On the sheet, toss the almonds with the olive oil. Add the honey and coarse salt and toss to combine.

4. Spread the almonds out evenly on the sheet pan and roast until toasted, about 8-10 minutes, stirring every 2-3 minutes. Remove, sprinkle with sesame seeds and stir. Let cool and break up any big pieces.

5. For the dressing combine all ingredients in jar with lid and shake well or use a blender. Toss the salad with about 1/4 cup of the dressing right before serving and serve the remaining dressing on the side. 

Enjoy!! (click here for printable version)