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.
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evenly on a sheet pan. Bake at 250
degrees for 10 minutes or until crunchy.