Like this recipe?
Click Here for more salads and dressings...

Noodle Salad
  Makes 12 servings (serving size: about 3/4 cup)
  Prep Time: 10 minutes
  Total Time: 20 minutes
  Ease of Preparation: Easy

  2 tablespoons sliced almonds
  2 tablespoons unsalted sunflower seed kernels
  1 (8-ounce) package noodles, crumbled (such as ka-me or ramen)
  1/3 cup white wine vinegar
  1/3 cup less-sodium beef broth
  1/4 cup sugar
  2 tablespoons canola oil
  1/4 teaspoon salt
  1/4 teaspoon freshly ground black pepper
  1 cup chopped green onions
  1 (10-ounce) package angel hair slaw (presliced coleslaw)

1. Heat a medium nonstick skillet over medium heat. Add almonds, sunflower seed kernels, and noodles to pan; cook 3 minutes or until lightly toasted, stirring frequently.

2. Combine vinegar, broth, sugar, oil, salt, and pepper in a small bowl, stirring with a whisk.

3. Combine toasted noodle mixture, green onions, and slaw in a large bowl. Add vinegar mixture, tossing well to combine. Let stand 5 minutes before serving.

Nutritional Notes: per serving: calories 130; fat 4g (sat 0.3g, mono 1.9g, poly 1.3g); iron 0.5mg; cholesterol 0.0mg; calcium 12mg; carbohydrate 20.9g; sodium 165mg; protein 3g; fiber 1.5g