Crunchy Asian Salad

63% less fat • 50% fewer calories • 70% more vitamin C than the original recipe—see the comparison. Focus on the fresh, trim the ramen and top it with fruits and veggies. The result: a more vitamin-rich salad.

Prep Time:30 min
Start to Finish:30 min
makes:15 servings (2/3 cup each)

Dressing
1/3 cup canola oil
1/3 cup rice vinegar
3 tablespoons sugar
3/4 teaspoon salt
1/2 teaspoon pepper
Salad
1 package (3 oz) ramen noodle soup mix (any flavor)
1 bag (16 oz) coleslaw mix (shredded cabbage and carrots)
8 medium green onions, sliced (1/2 cup)
1/2 cup sliced almonds (2 oz)
1 medium red bell pepper, cut into 1x1/8-inch strips
2 seedless oranges, peeled, coarsely chopped (1 1/2 cups)
2 cups coarsely chopped fresh baby spinach leaves

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.

Nutritional Information
1 Serving: Calories 110 (Calories from Fat 60); Total Fat 7g (Saturated Fat 1/2g, Trans Fat 0g); Cholesterol 0mg; Sodium 150mg; Total Carbohydrate 9g (Dietary Fiber 2g, Sugars 6g); Protein 1g % Daily Value*: Vitamin A 35%; Vitamin C 50%; Calcium 4%; Iron 4% Exchanges: 0 Other Carbohydrate; 1 Vegetable; 1 1/2 Fat Carbohydrate Choices: 1/2 MyPyramid Servings: 1 tsp Fats & Oils, 1/2 c Vegetables
*% Daily Values are based on a 2,000 calorie diet.