ORCHARD SALAD
Provided by Rachael Ray : Food Network
Categories side-dish
Time 10m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Coarsely chop lettuce. Squeeze the a little lemon juice over apples and pears and toss with greens. Combine cider, vinegar and sugar in a bowl and whisk in oil in a slow stream. Pour dressing over salad and season salad with salt and pepper and toss salad to combine and coat evenly. Serve salad with a garnish of sliced sharp cheddar cheese.
ROYAL ORCHID NOODLE SALAD
Make and share this Royal Orchid Noodle Salad recipe from Food.com.
Provided by Galley Wench
Categories Asian
Time 25m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Mix the dressing ingredients together in jar and shake.
- In large bowl, combine noodles, bell pepper, green onions, snow peas, water chestnuts, shrimp and pork or chicken.
- Add dressing and toss well.
- Refrigerate for 30 minutes before serving.
- Sprinkle sesame seeds on top before serving.
Nutrition Facts : Calories 345, Fat 9.9, SaturatedFat 1.9, Cholesterol 23.8, Sodium 974.6, Carbohydrate 49.9, Fiber 1.7, Sugar 2.1, Protein 18.3
CASHEW CHICKEN NOODLE SALAD
This should be renamed Can't Stop Eating It salad, because I ate darn near the whole bowl the day I made it. The chicken can be omitted if desired. This is a slightly different twist on ramen noodle salad. I was surprised to find that there weren't hundreds of recipes already posted.
Provided by Cyberchef
Categories < 60 Mins
Time 33m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Toast cashews in oven until nicely browned, then allow to cool.
- Rinse cole slaw mix under cold water, drain well and place into a large bowl.
- Add broccoli pieces, green pepper, and onion to slaw mix and stir.
- Cut chicken breasts into small pieces and add to slaw mix.
- Break ramen noodles into pieces and cook according to package directions, except DO NOT use the seasoning packets, set aside for later use.
- Drain cooked noodles in a colander and rinse under cold water until the heat is removed.
- Add noodles and cashews to slaw mix and stir well.
- In a leak-proof container combine olive oil, vinegar, sugar, soy sauce, and ONE packet of the noodle seasoning.
- Shake until well blended then pour over slaw/noodle mix.
- Stir well and refrigerate for two hours to chill. Stir again before serving.
Nutrition Facts : Calories 353.8, Fat 20.1, SaturatedFat 4.6, Cholesterol 11.6, Sodium 503.2, Carbohydrate 36.4, Fiber 1.9, Sugar 15.5, Protein 9.6
HOT CHICKEN NOODLE SALAD
I use to bus tables in a restaurant called Lardo's in good old McCall, ID. They would serve a hot chicken salad that was so tasty. I have come up with a copy-cat of this recipe and it is really good. It is more of a pasta dish than a salad dish- but you will simply love it. You can make the honey mustard dressing, or you can just use a bottle of it and add a bit more honey to it. I love the Ken's Honey Mustard brand. This has become a family regular in our home. Good eats!
Provided by TeacherLaLa
Categories One Dish Meal
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Season the cut up chicken with some salt and pepper or Cajun spice if you like the heat.
- Cook chicken in a pan with the 1 table spoon of cooking oil till chicken is no longer pink.
- Put chicken and the juices on a plate to rest.
- Cook fettuccine noodles according to package directions; be sure to salt the noodles while they cook. Drain and set aside.
- Take honey mustard dressing and add honey to it.
- Meanwhile, add another tablespoon of cooking oil to the same pan and saute broccoli florets, onions (cut into thin crescent shapes), celery (thinly sliced), and sliced mushrooms until cooked to your liking. I like to have them a bit crisp- but it a preference thing.
- Add chicken back to the pan and heat throughout.
- Dish up noodles and then the veggie-chicken mixture on top.
- Sprinkle top of dish with slivered almonds.
- Serve the dressing on the side, or spoon on top to taste.
ORCHID'S TANGY COOL NOODLES
This yummy side dish is from The Modern Art of Chinese Cooking by Barbara Tropp. It is very simple and will last for several days in the refrigerator. We like to serve this with any Asian entree, especially chicken.
Provided by Vicki Butts (lazyme)
Categories Pasta Sides
Time 25m
Number Of Ingredients 9
Steps:
- 1. Cook noodles in boiling water. Cook 2 to 3 minutes. Drain immediately in a colander and chill thoroughly under cold running water. Shake off excess water, then return the noodles to a clean dry bowl.
- 2. Blend the seasonings in a small bowl.
- 3. Pour the sauce evenly over the noodles, using a handful of noodles to wipe the bowl clean so you don't lose any of the sugar.
- 4. Toss gently with your hands to separate the noodles and distribute the sauce, then add the green onions and toss again to mix.
- 5. Notes: Remember that the chili will grow more pronounced within a few hours, so err on the cautious side if you are not eating the noodles immediately. For best flavor, cover and put aside for several hours at room temperature or store overnight in the refrigerator. Toss before eating to redistribute the seasonings. Garnish with green onion slices. These will last 4 to 5 days, sealed airtight and refrigerated. Flavor peaks in spiciness on the second day.
CHICKEN NOODLE SALAD
Make and share this Chicken Noodle Salad recipe from Food.com.
Provided by Kate in Katoomba
Categories Poultry
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Cook egg noodles according to the packet instructions.
- Drain and refresh under cold water, then drain again.
- Place noodles in a bowl with the remaining ingredients.
- For the dressing combine all ingredients in a small bowl.
- Pour over the salad, then toss to combine.
Nutrition Facts : Calories 538.2, Fat 13.8, SaturatedFat 3.4, Cholesterol 109.4, Sodium 1106.1, Carbohydrate 74, Fiber 5.9, Sugar 13.7, Protein 31.1
ORCHARD SALAD
Make and share this Orchard Salad recipe from Food.com.
Provided by Sharon123
Categories Greens
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Coarsely chop lettuce.
- Squeeze a little lemon juice over apples and pears and toss with greens.
- Combine cider, vinegar and sugar in a bowl and whisk in oil in a slow stream.
- Pour dressing over salad, season with salt and pepper, toss to combine and coat evenly.
- Serve salad with a garnish of sliced sharp cheddar cheese.
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