Peachy the Magazine Holiday 2018 | Page 54

ASIAN-INSPIRED SALAD When I serve this with the curry, I some- times leave the topping out or just use the plain ramen for a little crunch. For the salad: Romaine lettuce, mixed greens or combination (I like to slice the romaine into thin pieces) 1 mango, diced 1 red bell pepper, diced ½ cup edamame 1 cucumber, sliced into half moons, seeds removed Ramen topping (see recipe in box) Toss all salad ingredients together in a large bowl. RAMEN TOPPING For the dressing: 2 tablespoons butter, melted ¼ cup red wine vinegar ½ cup chopped walnuts 1 tablespoon soy sauce 1 package ramen noodles (discard ½ cup vegetable oil seasoning packet) Salt and pepper to taste Combine topping ingredients. Spread Mix ingredients and add to salad just before serving. 52 PEACHYTHEMAGAZINE.COM evenly on a sheet pan. Bake at 250 degrees for 10 minutes or until crunchy.