"Healthified" Crunchy Asian Salad
Recipe from Betty Crocker

Focus on the fresh, trim the ramen and top it with fruits and veggies. It has 63% less fat, 50% fewer calories, and 70% more vitamin C than the original recipe.


Healthified Crunchy Asian Salad

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Servings: 15 servings (2/3 cup each)
Prep Time: 30 mins
Total Time: 30 mins
Related Categories: 4th of July Salad, Asian Coleslaw, Asian Salad Dressing, Cabbage, Father's Day, Lunch Salad, Mother's Day, Onions, Peppers, Quick and Easy, Salad, Spinach, Summer Picnics, Summer Salads, Summer Salads
 
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Ingredients
  •  
    Dressing
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  • 1/3  cup
    canola oil
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  • 1/3  cup
    rice vinegar
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  • 3  tablespoons
    sugar
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  • 3/4  teaspoon
    salt
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  • 1/2  teaspoon
    pepper
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  •  
    Salad
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  • 1 
    package (3 oz) ramen noodle soup mix (any flavor)
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  • 1 
    bag (16 oz) coleslaw mix (shredded cabbage and carrots)
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  • 8 
    medium green onions, sliced (1/2 cup)
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  • 1/2  cup
    sliced almonds (2 oz)
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  • 1 
    medium red bell pepper, cut into 1x1/8-inch strips
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  • 2 
    seedless oranges, peeled, coarsely chopped (1 1/2 cups)
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  • 2  cups
    coarsely chopped fresh baby spinach leaves
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Directions
1.
In large bowl, beat dressing ingredients with wire whisk until sugar is dissolved and mixture is well blended.
2.
Break up ramen noodles in bag before opening. Discard seasoning packet from soup package. Add noodles and all remaining salad ingredients except oranges and spinach to dressing; toss to mix well. Stir in oranges and spinach. Serve immediately or refrigerate up to 8 hours.

High Altitude (3500-6500 ft):
No change.
Nutrition information
Calories 110 (Calories from Fat 60); Total Fat 7g (Saturated Fat 0.5g, Trans Fat 0g); Cholesterol 0mg; Sodium 150mg; Total Carbohydrate 9g (Dietary Fiber 2g, Sugars 6g); Protein 1g. Daily Values: Vitamin A 35%; Vitamin C 50%; Calcium 4%; Iron 4%. Exchanges: 0 Other Carbohydrate; 1 Vegetable; 1 1/2 Fat. Carbohydrate Choices: 1/2. Percent Daily Values are based on a 2,000 calorie diet
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