Water Chestnut Ramen Salad Food

WATER CHESTNUT PEA SALAD

Water Chestnut Pea Salad image

A local restaurant serves a pea salad that everyone raves over, so I came up with a similar version my family likes even better. My husband requests the well-dressed crunchy combination often during the summer. At 70¢ a serving, it doesn't cost a lot to make this chilled vegetable side dish. -Maree Waggener Cheney, Washington

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 6 servings.

Number Of Ingredients 8

Ingredients

2 medium carrots, chopped
1 package (16 ounces) frozen peas, thawed
1 can (8 ounces) sliced water chestnuts, drained
2 green onions, thinly sliced
1/2 cup shredded part-skim mozzarella cheese
1/2 cup prepared ranch salad dressing
5 bacon strips, cooked and crumbled
1/4 teaspoon pepper

Steps:

Cook carrots in a small amount of water until crisp-tender; drain and rinse in cold water. Place in a serving bowl; add the peas, water chestnuts, onions and cheese. In a small bowl, combine the salad dressing, bacon and pepper; mix well. Pour over salad and toss to coat. Chill until serving.

Nutrition Facts : Calories 240 calories, Fat 15g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 428mg sodium, Carbohydrate 19g carbohydrate (7g sugars, Fiber 5g fiber), Protein 9g protein.

WATER CHESTNUT SALAD WITH ASIAN DRESSING

Water Chestnut Salad With Asian Dressing image

Make and share this Water Chestnut Salad With Asian Dressing recipe from Food.com.

Provided by SNFC Lizzy

Categories One Dish Meal

Time 20m

Yield 14 lbs, 13-15 serving(s)

Number Of Ingredients 12

Ingredients

1 (106 fluid ounce) can water chestnuts
5/8 lb green bell pepper, julienned
1 lb red bell pepper, julienned
1 bunch celery, chopped
4 1/2 cups red cabbage, shredded
1/3 cup of minced garlic
1/3 cup minced ginger
2 cups rice vinegar
3 cups tamari soy sauce
1 cup honey
1 cup sesame seeds
1 cup water

Steps:

For the dressing-In a large bowl add garlic, ginger, vinegar, tamari, honey, sesame seeds, and water. Whisk until all ingredients are combined.
Cut all veggies as directed above and transfer into an insanly large bowl or container, add dressing and mix well. Cool in the fridge or eat right away.
You may also cook this and add chicken/beef/seitan/tofu.

RAMEN SALAD

Ramen Salad image

This is a recipe that I got from my mother. I don't like coleslaw at all but this salad is good! It is kind of sweet though. I made it for a Christmas gathering and everyone loved it! It's quick and easy too! Will keep for a week in the refrigerator.

Provided by redneckprincess2000

Categories < 30 Mins

Time 20m

Yield 10-12 serving(s)

Number Of Ingredients 10

Ingredients

1 (6 ounce) package cabbage coleslaw mix
2 bunches green onions (Chopped)
1 cup sliced almonds or 1 cup pecans
1 cup sunflower seeds
2 (3 ounce) packages chicken-flavored ramen noodles, crushed, reserve flavor packets for dressing
3/4 cup oil, 2 flavor packets from ramen noodles
3/4 cup white vinegar
3/4 cup sugar
garlic powder
black pepper

Steps:

Mix all salad ingredients together in a large bowl with a tight lid. Do not cook the Ramen Noodles. The vinegar in the salad dressing will cook the noodles.
Put all dressing ingredients in a jar or similar container and shake well.
Pour dressing over salad and refrigerate for several hours or overnight.
Stir well before serving.

ORIENTAL RAMEN SALAD

Oriental Ramen Salad image

Make and share this Oriental Ramen Salad recipe from Food.com.

Provided by carolinafan

Categories < 15 Mins

Time 15m

Yield 8-10 serving(s)

Number Of Ingredients 9

Ingredients

2 tablespoons butter
1 (3 ounce) package dry oriental-flavor instant ramen noodles, seasoning packet reserved
1/2 cup sliced almonds
2/3 cup evaporated milk
2/3 cup vegetable oil
3 tablespoons white vinegar
2 tablespoons sugar
2 (10 ounce) packages romaine-radicchio salad greens
4 green onions, sliced diagonally

Steps:

Melt butter in large skillet.
Add crumbled ramen noodles and nuts; cook, stirring constantly, until noodles are golden.
Remove from pan; cool.
Place evaporated milk, oil, ramen seasoning packet, vinegar and sugar in blender; cover.
Blend until smooth.
Combine salad greens, noodle mixture, green onions and dressing in large bowl; toss to coat well.
Serve immediately.

Nutrition Facts : Calories 321.2, Fat 27.3, SaturatedFat 6.2, Cholesterol 13.7, Sodium 290.6, Carbohydrate 16.1, Fiber 2.1, Sugar 4.3, Protein 4.9

PEA AND WATER CHESTNUT SALAD

Pea and Water Chestnut Salad image

This salad is a delicious crunchy combination. I especially like this for summer barbeques for something different. I clipped it from Quick Cooking magazine a couple years ago.

Provided by Chris from Kansas

Categories Summer

Time 20m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

2 medium carrots, chopped
1 (16 ounce) package frozen peas, thawed
1 (8 ounce) can sliced water chestnuts, drained
2 green onions, thinly sliced
1/2 cup shredded mozzarella cheese
1/2 cup prepared ranch salad dressing
5 slices bacon, cooked and crumbled
1/4 teaspoon pepper

Steps:

Cook carrots in a small amount of water until crisp-tender; drain and rinse in cold water.
Place in a serving bowl; add the peas, water chestnuts, onions and cheese.
In a small bowl, combine the salad dressing, bacon and pepper; mix well.
Pour over salad and toss to coat.
Chill until serving.

CRUNCHY CAULIFLOWER/WATER CHESTNUT SALAD

Crunchy Cauliflower/Water Chestnut Salad image

I love my moms "the best" lettuce/pea salad (just posted #64951) but I can no longer eat lettuce, broccoli, spinach and other vitamin K foods. My mom made a similar salad as this one, but I revised it more to my taste. It is a very crunchy, good tasting salad I just came up with last week. It makes a pretty large salad but my hubby and I ate it in three days. You can increase or decrease the spices to suit your taste. For best results, make this salad the night before you need it. Also, don't add the cheese until your almost ready to serve it. Don't salt it until you serve it as it would draw moisture while sitting in the fridge overnight. If you like less dressing, decrease the real mayo to 1 1/2 cups. It is so good, I don't even miss lettuce now! It is very easy to make, stores well and should do well at any potluck or family gathering.

Provided by peppermintkitty

Categories Cauliflower

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 12

Ingredients

1 head cauliflower
8 ounces frozen green peas (very well dried)
1 (6 ounce) can sliced drained water chestnuts
1 bunch fresh green onion
1 cup diced carrot
1 1/2 cups cubed cheddar cheese
1 (1 pint) jar Hellmann's mayonnaise
1/2 teaspoon fresh ground peppercorn blend (red,white,green,black peppercorns)
4 garlic cloves, minced
1/4 teaspoon basil
1/4 teaspoon paprika
salt, only added at the time of serving (or let each guest salt his or her own.)

Steps:

first rinse& drain well frozen green peas, do not cook.
I put peas in a small colander, then lay on paper towels to dry.
It's very important that they be dry wash cauliflower, dry and cut into small florets.
cube cheese& put in a small bag and put in fridge to have ready to mix in when salad is served add the peas, diced carrots, onions, celery and water chestnuts to the cauliflower in layers in a large bowl, but with a smaller rim; set aside.
Dressing: mix all dressing ingredients really well and spread over the top of salad to seal salad inches.
Cover with foil or plastic wrap and keep in fridge until it is served the next day.
Before serving, add cheese and mix through all the salad well and put in a nice serving dish.
Enjoy!