Tangy Asian Salad

Annai Smith
1 head romaine lettuce chopped
1 bunch green onions,sliced
3-4 chicken breast cooked and chopped into cubes
3 Tbsp. melted butter
2 packages chicken ramen noodles
1 c. chopped salted cashews
1 recipe Tangy dressing
In a large bowl combine lettuce, onions, and chicken. On a large baking dish mix broken pieces of ramen noodles (just noodles, save 1 seasoning package for dressing), cashews and melted butter and place in 350 oven for 15 minutes. When done pour into salad mixture. Make dressing and then let it cool before pouring over salad, tossing to combine.
Dressing: In sauce pan combine 1/3c. sugar, 1/4c. cannola oil, 1/4c. cider vinegar, 2 tbsp. soy sauce, and 1 chicken ramen seasoning package. Bring to boil and then simmer 1 minute. Let cool, whisk well before pouring over salad and toss to coat.

Rainbow Fruit Salad

Fruit Salad

1 large mango, peeled and diced
2 cups fresh blueberries
2 bananas, sliced
2 cups fresh strawberries, halved
2 cups seedless grapes
2 nectarines, unpeeled and sliced
1 kiwi fruit, peeled and sliced

Honey-Orange Sauce

1/3 cup orange juice
2 tablespoons lemon juice
1 1/2 tablespoons honey
1/4 teaspoon ginger
dash of nutmeg

Instructions

Prepare the fruit.
Combine all ingredients for the sauce and mix them together.
Just before serving, pour honey-orange sauce over the fruit.

(allow 20-30 minutes prep time)

Amy Gray
(Source: National Institutes of Health/ HealthNet Summer 2008)