Chinese Chop Salad

If you need a quick meal this summer, give this a try!
Mike was out of town last week so the kids and I get to eat  light and hassle free.  I came across this one afternoon and made it for dinner that night.  I bought the dressing she suggested which was divine, but I would like to give the recipe a try and compare the two.  Each one of my kids ate two big bowls of salad along with some fresh watermelon and grapes that night, so you know it was a hit  I hope you enjoy it as much as we did.

P.S. If you have a meat eater like I do, grill up a chicken breast, sliced it and add it to the top of the salad!



Chinese Chop Salad
www. http://www.laurenslatest.com

Ingredients:
1 romaine heart, chopped
2 cups shredded cabbage {I used the store bought coleslaw mix}
1 cup shredded carrot
1 red bell pepper, chopped
3 green onions, sliced
1/2 bunch cilantro, chopped
1 1/2 cups bean sprouts
8 oz. drained mandarin oranges {about 1 cup}
1/2 cup toasted almonds
1 package ramen, broken apart

for the dressing-
2 cloves garlic, finely minced
1 tablespoon ginger, finely minced
3 tablespoons soy sauce
1/4 cup brown sugar
2 tablespoons sesame oil
2 tablespoons white wine vinegar (or plain white vinegar would work too)
1/4 cup canola oil
salt and pepper

or use 

 2/3 cup prepared sesame ginger dressing (Newman's Own, Lite Lowfat Sesame Ginger)

Directions:
Stir all ingredients together for dressing in a small bowl. Set aside.

In a large bowl, combine all ingredients for salad and toss with dressing. Top with more almonds and ramen if desired and serve immediately.