Asian Ramen Salad

Recipe from Table for Two

Yield: 8 to 10 servings

Prep time: 10 minutes
Cook time: 2 hours


Ingredients

1 bag (16 oz) coleslaw mix
1 cup sunflower seeds
1 cup sliced almonds
2 bags (3 oz each) ramen
5 stalks of scallions, sliced
3/4 cup vegetable oil
1/3 cup white vinegar1/2 cup granulated sugar


Instructions

In a large bowl, place coleslaw mix, sunflower seeds, sliced almonds, crushed ramen, and scallions.

In a large measuring cup, add vegetable oil, vinegar, and sugar. Whisk together.

Pour oil mixture over the coleslaw mix and toss everything together with a large spatula until everything is coated well.

Cover bowl with plastic wrap and chill in refrigerator for at least 2 hours.

Olive Garden Fat-Free Italian Salad Dressing

Recipe from Top Secret Recipes

Yield: 1-1/3 cups / 12 servings

Prep time: 5 minutes

Cook time: 20 minutes + 2 hours to chill

Ingredients

2/3 cup water

1-1/2 tablespoons dry pectin

1/2 cup white vinegar

1/4 cup corn syrup

1-1/4 teaspoons salt

1 teaspoon lemon juice

1/2 teaspoon minced garlic (1 clove)

1/4 teaspoon dried parsley flakes

1/4 cup egg substitute

2-1/2 tablespoons grated Romano cheese

Instructions

In a small saucepan, combine the water and dry pectin and whisk until the pectin is mostly dissolved.

Add the remaining ingredients, except for the Romano cheese, and place the pan over medium heat. Stir often until the mixture beings to boil, then remove the pain from the heat. Cool for 10 minutes.

Stir the Romano cheese into the thickened mixture.

Allow the mixture to cool thoroughly, then pour into a sealed container and chill for at least 2 hours.